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 |
|---|---|---|---|
| 2626 | 2012-08-29 04:46:55 | 88.63 | 94% |
| 470 | 2010-10-17 07:54:53 | 91.29 | |
| 75 | 2010-10-16 04:21:13 | 86.61 |