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 |
|---|---|---|---|
| 821 | 2013-11-10 03:36:24 | 76.36 | 94% |
| 234 | 2013-09-08 02:58:20 | 61.80 | 94% |
| 151 | 2013-08-02 00:53:28 | 55.86 | 93% |
| 70 | 2013-07-21 20:22:22 | 55.51 | 95% |