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 |
|---|---|---|---|
| 2717 | 2010-09-11 19:33:46 | 84.14 | |
| 2488 | 2010-08-17 23:08:01 | 78.65 | |
| 1925 | 2010-05-22 09:11:54 | 81.01 |