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 |
|---|---|---|---|
| 2005 | 2011-12-07 04:43:53 | 84.74 | 94% |
| 1837 | 2011-11-10 15:10:03 | 77.97 | 91% |
| 784 | 2010-11-27 01:05:38 | 61.71 | |
| 454 | 2010-09-11 04:00:05 | 61.70 | |
| 309 | 2010-08-27 23:37:31 | 58.49 | |
| 187 | 2010-08-05 23:00:38 | 65.86 | |
| 177 | 2010-08-05 22:47:52 | 59.11 |