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 |
|---|---|---|---|
| 1645 | 2014-09-26 13:17:43 | 83.43 | 95% |
| 1595 | 2014-09-18 13:02:46 | 78.45 | 96% |
| 1485 | 2014-07-22 09:08:19 | 90.48 | 94% |
| 633 | 2011-02-26 11:18:12 | 66.61 |