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 |
|---|---|---|---|
| 693 | 2011-11-10 16:36:51 | 55.70 | 86% |
| 629 | 2011-05-26 08:07:45 | 61.53 | 94% |
| 396 | 2011-01-10 09:42:29 | 63.81 |