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 |
|---|---|---|---|
| 1317 | 2013-01-16 23:39:41 | 97.92 | 96% |
| 876 | 2012-12-19 03:35:57 | 81.74 | 91% |
| 866 | 2012-12-19 03:13:10 | 87.11 | 93% |
| 93 | 2012-09-14 02:01:22 | 78.79 | 93% |