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 |
|---|---|---|---|
| 875 | 2011-04-07 01:21:24 | 64.66 | |
| 615 | 2010-07-16 11:53:54 | 62.50 | |
| 607 | 2010-07-06 07:56:09 | 61.16 | |
| 289 | 2010-06-16 08:34:28 | 38.65 |