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 |
|---|---|---|---|
| 1113 | 2012-10-31 13:15:52 | 44.81 | 98% |
| 940 | 2012-05-29 13:16:47 | 43.67 | 93% |
| 780 | 2012-04-07 10:07:37 | 42.98 | 94% |