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 |
|---|---|---|---|
| 1273 | 2012-11-28 07:09:22 | 40.67 | 86% |
| 614 | 2011-09-05 05:21:32 | 49.96 | 96% |
| 520 | 2011-08-21 03:56:07 | 39.48 | 86% |
| 293 | 2011-07-22 08:56:34 | 40.18 | 89% |
| 277 | 2011-07-21 06:06:21 | 39.86 | 89% |