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 |
|---|---|---|---|
| 2168 | 2013-07-10 19:22:12 | 62.00 | 94% |
| 1860 | 2013-06-15 21:33:14 | 69.23 | 94% |
| 1722 | 2013-06-10 02:19:58 | 68.01 | 95% |
| 1111 | 2013-03-19 05:06:50 | 52.41 | 90% |
| 729 | 2012-12-30 00:55:31 | 47.86 | 88% |
| 287 | 2012-12-25 02:42:42 | 53.67 | 96% |