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 |
|---|---|---|---|
| 1182 | 2011-09-29 01:49:59 | 40.02 | 91% |
| 1161 | 2011-09-28 09:41:42 | 37.34 | 88% |
| 915 | 2011-09-26 04:35:43 | 37.96 | 85% |
| 885 | 2011-09-26 02:54:27 | 38.84 | 90% |