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 |
|---|---|---|---|
| 2795 | 2010-05-27 08:19:24 | 56.89 | |
| 2745 | 2010-05-20 08:39:30 | 51.56 | |
| 2610 | 2010-05-11 10:31:15 | 55.64 |