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 |
|---|---|---|---|
| 1378 | 2012-02-07 13:36:32 | 58.64 | 91% |
| 880 | 2011-12-12 03:11:51 | 59.67 | 95% |
| 648 | 2011-11-27 18:35:43 | 56.86 | 92% |
| 523 | 2011-11-24 18:38:49 | 54.39 | 92% |
| 426 | 2011-11-22 02:31:55 | 58.16 | 94% |