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 |
|---|---|---|---|
| 1232 | 2013-02-17 06:39:55 | 68.77 | 87% |
| 992 | 2013-02-13 22:50:08 | 89.82 | 93% |
| 708 | 2013-02-09 18:44:35 | 88.62 | 94% |
| 279 | 2013-02-02 21:33:15 | 78.55 | 89% |