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 |
|---|---|---|---|
| 339 | 2011-08-04 21:05:03 | 144.33 | 91% |
| 278 | 2011-05-27 08:46:08 | 142.14 | 95% |
| 46 | 2011-01-31 22:57:33 | 104.06 |