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 |
|---|---|---|---|
| 1185 | 2012-05-19 03:13:35 | 88.08 | 96% |
| 1074 | 2012-03-01 23:20:49 | 89.00 | 95% |
| 963 | 2011-04-06 17:48:26 | 91.79 | 96% |