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 |
|---|---|---|---|
| 2757 | 2011-12-20 19:35:18 | 125.20 | 99% |
| 1892 | 2011-11-27 17:43:15 | 99.66 | 90% |
| 489 | 2011-11-09 03:51:39 | 127.87 | 99% |