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 |
|---|---|---|---|
| 6895 | 2011-12-24 20:36:16 | 111.05 | 99% |
| 5886 | 2011-07-21 13:46:17 | 101.86 | 98% |
| 5808 | 2011-07-19 18:07:37 | 92.07 | 93% |
| 4368 | 2010-11-25 20:38:44 | 81.95 | |
| 4245 | 2010-11-21 12:27:40 | 79.00 |