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 |
|---|---|---|---|
| 1487 | 2012-02-02 13:54:51 | 99.15 | 94% |
| 1220 | 2012-01-12 23:35:20 | 113.29 | 97% |
| 1078 | 2011-12-30 12:17:35 | 108.52 | 97% |
| 748 | 2011-12-28 02:44:21 | 126.49 | 99% |
| 338 | 2011-12-23 06:45:16 | 106.36 | 96% |