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 |
|---|---|---|---|
| 2370 | 2013-03-07 03:17:10 | 52.34 | 93% |
| 1358 | 2011-09-02 13:45:18 | 46.87 | 94% |
| 866 | 2011-07-18 17:51:48 | 40.36 | 95% |