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 |
|---|---|---|---|
| 2641 | 2012-03-31 14:08:23 | 102.44 | 97% |
| 2564 | 2012-03-29 19:04:42 | 100.86 | 99% |
| 1946 | 2012-03-17 09:03:43 | 105.18 | 99% |
| 375 | 2012-02-27 22:41:01 | 92.19 | 92% |
| 6 | 2012-02-16 16:28:33 | 71.49 | 93% |