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 |
|---|---|---|---|
| 1524 | 2012-11-13 12:39:49 | 90.12 | 95% |
| 573 | 2012-07-22 10:24:31 | 90.14 | 95% |
| 338 | 2012-07-10 18:41:21 | 81.70 | 97% |