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 |
|---|---|---|---|
| 2522 | 2013-10-04 11:24:52 | 90.50 | 96% |
| 934 | 2013-07-10 20:11:41 | 89.48 | 96% |
| 238 | 2013-06-08 18:53:21 | 90.19 | 96% |