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 |
|---|---|---|---|
| 1604 | 2011-11-05 16:50:40 | 66.57 | 96% |
| 1573 | 2011-10-28 11:26:18 | 66.84 | 95% |
| 1517 | 2011-10-16 15:01:17 | 65.40 | 96% |
| 1168 | 2011-09-17 10:02:54 | 74.63 | 98% |
| 48 | 2011-07-09 08:08:05 | 49.54 | 92% |
| 29 | 2011-06-21 10:52:55 | 54.98 | 97% |