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 |
|---|---|---|---|
| 3037 | 2011-11-28 18:40:10 | 58.99 | 89% |
| 2720 | 2010-08-19 10:07:37 | 66.77 | |
| 2610 | 2010-07-10 12:51:29 | 48.50 |