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 |
|---|---|---|---|
| 1675 | 2011-05-16 18:18:15 | 71.31 | 94% |
| 1306 | 2011-01-18 00:46:14 | 66.39 | |
| 1138 | 2010-06-03 19:48:42 | 66.11 | |
| 1080 | 2010-05-12 18:38:35 | 65.51 |