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 |
|---|---|---|---|
| 1011 | 2010-08-29 05:57:47 | 61.41 | |
| 718 | 2010-08-21 01:10:41 | 57.73 | |
| 678 | 2010-08-19 00:17:19 | 58.54 | |
| 426 | 2010-08-10 02:33:20 | 69.10 |