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 |
|---|---|---|---|
| 1566 | 2013-09-27 20:38:47 | 109.59 | 94% |
| 1072 | 2012-05-08 17:43:39 | 111.81 | 95% |
| 1048 | 2012-05-08 00:24:38 | 113.82 | 95% |
| 560 | 2011-11-01 00:17:06 | 102.82 | 93% |
| 451 | 2011-10-27 03:45:55 | 118.76 | 97% |
| 215 | 2011-10-07 18:43:12 | 109.66 | 96% |