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 |
|---|---|---|---|
| 244 | 2013-12-04 16:53:29 | 55.70 | 93% |
| 206 | 2013-12-02 03:40:21 | 61.51 | 97% |
| 111 | 2013-11-29 11:29:53 | 54.41 | 90% |