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 |
|---|---|---|---|
| 306 | 2013-12-01 05:59:49 | 71.19 | 94% |
| 218 | 2013-08-09 05:18:31 | 69.16 | 93% |
| 77 | 2013-07-26 18:20:17 | 66.33 | 95% |
| 75 | 2013-07-26 18:18:21 | 71.75 | 96% |