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 |
|---|---|---|---|
| 1064 | 2010-12-17 05:05:30 | 53.73 | |
| 860 | 2010-11-04 00:57:56 | 50.56 | |
| 795 | 2010-11-01 01:14:29 | 54.13 | |
| 422 | 2010-08-20 06:12:23 | 47.77 |