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 |
|---|---|---|---|
| 1277 | 2012-06-04 17:18:54 | 67.31 | 98% |
| 1217 | 2012-05-17 18:10:56 | 62.88 | 94% |
| 1163 | 2012-05-15 14:28:53 | 57.80 | 91% |