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 |
|---|---|---|---|
| 1050 | 2013-08-29 12:20:48 | 77.03 | 97% |
| 992 | 2013-05-09 21:03:16 | 72.62 | 95% |
| 761 | 2012-12-21 01:06:09 | 63.84 | 94% |
| 695 | 2012-11-30 09:21:34 | 75.16 | 96% |
| 217 | 2012-10-28 19:00:05 | 69.88 | 96% |
| 13 | 2012-10-23 10:12:49 | 66.27 | 95% |
| 3 | 2012-10-23 09:39:18 | 69.26 | 97% |