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 |
|---|---|---|---|
| 1062 | 2013-05-19 15:13:39 | 87.89 | 97% |
| 347 | 2011-08-30 01:47:36 | 54.38 | 88% |
| 62 | 2011-06-07 13:22:08 | 66.99 | 94% |
| 32 | 2011-06-06 13:27:36 | 58.82 | 93% |