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 |
|---|---|---|---|
| 848 | 2011-08-28 16:20:18 | 122.29 | 96% |
| 417 | 2011-08-14 23:40:32 | 107.42 | 94% |
| 178 | 2011-08-12 23:02:11 | 119.42 | 97% |