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 |
|---|---|---|---|
| 2631 | 2011-03-28 16:26:56 | 61.25 | |
| 2249 | 2011-01-12 21:57:15 | 66.09 | |
| 587 | 2010-07-02 22:40:46 | 60.20 | |
| 523 | 2010-06-25 23:00:09 | 49.77 |