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 |
|---|---|---|---|
| 1398 | 2012-01-26 07:09:10 | 56.59 | 95% |
| 708 | 2011-11-05 18:37:32 | 48.51 | 94% |
| 603 | 2011-11-02 19:29:29 | 53.12 | 96% |