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 |
|---|---|---|---|
| 2834 | 2013-03-27 07:59:56 | 57.76 | 94% |
| 1333 | 2011-08-22 00:12:25 | 49.93 | 92% |
| 1123 | 2011-07-23 18:13:01 | 41.05 | 89% |