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 |
|---|---|---|---|
| 1383 | 2010-06-15 05:33:30 | 50.24 | |
| 1190 | 2010-06-01 15:56:43 | 47.86 | |
| 1062 | 2010-05-31 05:57:07 | 43.91 |