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 |
|---|---|---|---|
| 3792 | 2011-07-03 22:27:47 | 54.74 | 94% |
| 3351 | 2010-08-27 15:08:38 | 58.67 | |
| 3092 | 2010-06-07 21:32:48 | 49.36 |