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 |
|---|---|---|---|
| 1171 | 2010-07-22 19:38:21 | 112.26 | |
| 840 | 2010-06-26 20:48:02 | 91.07 | |
| 693 | 2010-06-21 16:43:45 | 93.41 | |
| 673 | 2010-06-20 11:09:48 | 94.33 |