Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1318 | 2013-07-03 20:20:05 | 88.30 | 94% |
| 1276 | 2013-07-03 04:05:54 | 85.14 | 95% |
| 715 | 2013-06-26 03:47:03 | 91.70 | 95% |
| 461 | 2011-08-26 14:50:03 | 88.79 | 92% |