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 |
|---|---|---|---|
| 2591 | 2011-08-05 04:58:16 | 68.23 | 94% |
| 2512 | 2011-08-01 10:48:19 | 70.05 | 95% |
| 1899 | 2011-07-13 03:27:59 | 67.72 | 97% |
| 1306 | 2011-07-04 04:24:09 | 55.69 | 90% |
| 700 | 2011-06-15 10:25:08 | 59.18 | 94% |
| 665 | 2011-06-15 04:32:59 | 61.85 | 94% |