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 |
|---|---|---|---|
| 1328 | 2014-03-02 05:58:31 | 59.47 | 90% |
| 961 | 2013-09-20 08:55:20 | 71.03 | 90% |
| 939 | 2013-09-19 04:57:20 | 60.86 | 90% |