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 |
|---|---|---|---|
| 1628 | 2010-07-23 19:18:54 | 68.64 | |
| 1575 | 2010-07-23 17:00:06 | 72.90 | |
| 1202 | 2010-07-20 23:18:12 | 61.06 | |
| 53 | 2010-06-07 17:23:45 | 61.26 |