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 |
|---|---|---|---|
| 499 | 2012-08-14 05:52:04 | 90.88 | 96% |
| 352 | 2012-08-13 03:27:50 | 80.42 | 90% |
| 314 | 2012-08-13 02:50:07 | 84.00 | 94% |