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 |
|---|---|---|---|
| 1161 | 2012-05-22 16:48:58 | 103.35 | 97% |
| 689 | 2012-05-12 03:24:43 | 71.79 | 89% |
| 421 | 2012-05-09 20:14:49 | 82.13 | 95% |