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 |
|---|---|---|---|
| 1818 | 2012-01-06 14:57:02 | 50.80 | 96% |
| 1722 | 2011-12-24 00:12:00 | 40.50 | 95% |
| 270 | 2011-11-21 21:18:06 | 43.82 | 98% |