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 |
|---|---|---|---|
| 1163 | 2013-11-02 18:34:32 | 83.71 | 96% |
| 612 | 2013-08-02 16:54:34 | 72.98 | 95% |
| 236 | 2013-07-10 10:06:57 | 72.37 | 96% |
| 223 | 2013-07-10 09:49:00 | 76.94 | 97% |