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 |
|---|---|---|---|
| 1593 | 2013-04-29 14:01:58 | 66.32 | 86% |
| 1416 | 2013-04-28 12:13:45 | 64.45 | 87% |
| 1039 | 2013-04-24 13:00:10 | 80.73 | 95% |
| 78 | 2013-03-31 14:41:48 | 81.63 | 100% |