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 |
|---|---|---|---|
| 1521 | 2012-09-15 12:35:19 | 63.30 | 96% |
| 667 | 2011-02-06 00:01:46 | 63.46 | |
| 627 | 2011-01-30 22:23:34 | 56.88 | |
| 594 | 2011-01-30 03:10:06 | 56.81 |