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 |
|---|---|---|---|
| 1100 | 2011-01-23 20:54:41 | 104.99 | |
| 535 | 2010-12-28 02:00:00 | 93.74 | |
| 394 | 2010-12-27 19:12:52 | 89.33 | |
| 331 | 2010-12-27 01:13:59 | 96.21 |