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 |
|---|---|---|---|
| 790 | 2011-05-19 17:20:34 | 82.33 | 92% |
| 526 | 2011-04-23 22:35:20 | 81.67 | |
| 355 | 2011-04-01 17:36:16 | 88.16 |