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 |
|---|---|---|---|
| 754 | 2013-05-03 20:30:29 | 86.32 | 98% |
| 740 | 2013-05-03 20:01:05 | 74.28 | 92% |
| 38 | 2013-04-09 20:02:43 | 76.43 | 95% |