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 |
|---|---|---|---|
| 1393 | 2010-06-18 17:29:05 | 69.82 | |
| 1355 | 2010-06-17 16:31:33 | 69.42 | |
| 1336 | 2010-06-17 15:55:47 | 76.48 |