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 |
|---|---|---|---|
| 812 | 2013-01-12 21:28:51 | 47.51 | 96% |
| 780 | 2013-01-11 02:00:05 | 47.40 | 96% |
| 710 | 2013-01-10 07:36:10 | 51.27 | 98% |
| 412 | 2012-12-13 21:07:26 | 41.30 | 97% |