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 |
|---|---|---|---|
| 638 | 2013-03-19 03:20:01 | 53.42 | 89% |
| 365 | 2012-05-03 16:46:35 | 58.07 | 95% |
| 304 | 2011-09-11 11:03:39 | 53.48 | 92% |