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 |
|---|---|---|---|
| 397 | 2014-04-02 14:00:49 | 70.75 | 94% |
| 392 | 2014-03-30 12:09:59 | 77.45 | 95% |
| 262 | 2014-03-22 13:03:28 | 63.60 | 93% |