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 |
|---|---|---|---|
| 289 | 2012-11-29 09:55:26 | 52.21 | 87% |
| 264 | 2012-09-12 05:13:31 | 52.80 | 88% |
| 118 | 2011-03-08 08:31:16 | 57.27 |