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 |
|---|---|---|---|
| 1583 | 2011-08-20 04:00:00 | 54.71 | 87% |
| 775 | 2011-02-28 01:43:46 | 47.86 | |
| 692 | 2011-02-22 05:58:24 | 53.31 | |
| 182 | 2011-01-14 04:57:52 | 46.29 | |
| 86 | 2011-01-11 11:55:11 | 56.31 |