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 |
|---|---|---|---|
| 425 | 2012-02-01 12:31:33 | 125.36 | 94% |
| 357 | 2012-01-30 13:17:58 | 132.98 | 95% |
| 258 | 2012-01-28 13:52:36 | 110.26 | 94% |
| 25 | 2011-03-16 13:42:13 | 92.28 |