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 |
|---|---|---|---|
| 2100 | 2014-04-20 00:34:52 | 78.40 | 96% |
| 2011 | 2014-03-20 23:15:42 | 71.20 | 96% |
| 1112 | 2011-04-25 17:28:21 | 59.65 | |
| 841 | 2011-01-17 17:18:21 | 66.51 |