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 |
|---|---|---|---|
| 676 | 2010-05-20 17:19:36 | 79.61 | |
| 658 | 2010-05-20 17:02:17 | 78.86 | |
| 591 | 2010-05-19 01:49:18 | 75.91 | |
| 498 | 2010-05-17 18:09:50 | 68.46 |