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 |
|---|---|---|---|
| 1768 | 2012-04-21 13:42:24 | 100.11 | 94% |
| 1358 | 2012-04-07 15:52:10 | 89.80 | 92% |
| 913 | 2011-12-06 13:01:10 | 87.38 | 89% |