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 |
|---|---|---|---|
| 900 | 2012-02-21 12:31:16 | 70.82 | 97% |
| 792 | 2012-02-03 07:15:00 | 66.22 | 97% |
| 499 | 2011-12-02 10:46:48 | 60.98 | 94% |
| 188 | 2011-10-27 12:54:33 | 53.47 | 94% |