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 |
|---|---|---|---|
| 172 | 2011-01-29 15:53:10 | 112.63 | |
| 151 | 2011-01-29 04:43:52 | 99.74 | |
| 124 | 2011-01-27 03:31:45 | 101.72 |