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 |
|---|---|---|---|
| 391 | 2012-10-06 01:32:54 | 115.20 | 99% |
| 153 | 2012-09-28 21:33:08 | 106.24 | 96% |
| 72 | 2012-09-27 11:45:34 | 106.87 | 96% |
| 60 | 2012-09-27 11:32:46 | 105.00 | 98% |