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 |
|---|---|---|---|
| 777 | 2013-08-12 08:25:49 | 58.27 | 97% |
| 613 | 2013-08-03 08:59:42 | 58.64 | 94% |
| 155 | 2013-07-24 07:55:15 | 62.97 | 99% |