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 |
|---|---|---|---|
| 3503 | 2011-01-05 04:26:49 | 103.69 | |
| 3461 | 2011-01-04 10:43:45 | 92.02 | |
| 2327 | 2010-11-06 02:26:15 | 94.81 | |
| 1705 | 2010-10-22 15:22:06 | 92.47 | |
| 1320 | 2010-10-03 16:51:00 | 109.64 |