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 |
|---|---|---|---|
| 1065 | 2013-08-12 22:00:40 | 74.05 | 96% |
| 506 | 2012-05-30 18:51:22 | 66.02 | 92% |
| 334 | 2011-10-25 19:48:51 | 78.79 | 98% |
| 313 | 2011-10-17 20:47:30 | 74.91 | 95% |