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 |
|---|---|---|---|
| 1033 | 2013-02-16 20:53:19 | 72.26 | 89% |
| 1032 | 2013-02-16 20:51:35 | 81.15 | 94% |
| 632 | 2011-12-16 14:27:00 | 68.07 | 92% |