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 |
|---|---|---|---|
| 110 | 2011-06-01 03:17:35 | 81.68 | 96% |
| 47 | 2011-05-27 16:27:55 | 77.44 | 96% |
| 2 | 2011-05-27 04:13:08 | 78.84 | 98% |