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 |
|---|---|---|---|
| 413 | 2011-09-26 21:10:22 | 114.36 | 99% |
| 186 | 2011-08-26 15:42:41 | 106.07 | 96% |
| 177 | 2011-08-26 15:33:01 | 105.90 | 98% |