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 |
|---|---|---|---|
| 3719 | 2010-12-02 15:16:02 | 74.84 | |
| 3584 | 2010-10-03 19:01:57 | 89.83 | |
| 3238 | 2010-09-17 12:59:49 | 81.41 |