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 |
|---|---|---|---|
| 1134 | 2011-07-19 01:43:40 | 84.65 | 95% |
| 175 | 2011-05-26 17:07:06 | 59.90 | 97% |
| 59 | 2011-05-15 22:03:06 | 79.83 | 96% |