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 |
|---|---|---|---|
| 844 | 2012-08-09 03:16:52 | 55.40 | 94% |
| 477 | 2012-05-16 01:48:31 | 57.06 | 96% |
| 220 | 2012-03-29 02:17:35 | 44.45 | 93% |