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 |
|---|---|---|---|
| 12616 | 2011-07-14 17:17:42 | 58.86 | 91% |
| 11335 | 2011-03-01 22:31:01 | 68.27 | |
| 8572 | 2010-06-07 19:28:30 | 70.56 |