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 |
|---|---|---|---|
| 1289 | 2013-12-05 07:53:24 | 66.82 | 91% |
| 670 | 2012-01-27 11:36:52 | 50.53 | 87% |
| 288 | 2012-01-12 04:36:31 | 54.06 | 93% |