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 |
|---|---|---|---|
| 1520 | 2011-02-04 20:27:38 | 78.24 | |
| 1499 | 2011-01-31 14:11:51 | 79.68 | |
| 520 | 2010-12-21 17:27:49 | 83.74 | |
| 501 | 2010-12-20 16:55:06 | 78.34 |