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 |
|---|---|---|---|
| 1442 | 2012-02-20 06:26:38 | 57.63 | 90% |
| 1307 | 2012-02-06 15:37:07 | 48.82 | 95% |
| 1295 | 2012-02-06 14:58:23 | 52.04 | 90% |
| 1274 | 2012-02-05 14:50:52 | 52.41 | 89% |
| 927 | 2012-01-08 11:21:37 | 49.73 | 92% |
| 252 | 2011-12-22 21:37:18 | 54.62 | 94% |
| 128 | 2011-12-13 13:11:57 | 52.28 | 90% |