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 |
|---|---|---|---|
| 2030 | 2015-03-21 16:40:27 | 48.51 | 90% |
| 1398 | 2010-09-25 17:31:59 | 57.03 | |
| 1196 | 2010-09-07 23:28:54 | 54.47 | |
| 1188 | 2010-09-06 20:10:16 | 43.99 |