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 |
|---|---|---|---|
| 2466 | 2014-01-22 11:01:55 | 88.99 | 94% |
| 2080 | 2011-08-16 19:07:41 | 78.81 | 90% |
| 1600 | 2011-06-19 19:41:00 | 74.46 | 93% |
| 1402 | 2011-04-10 12:34:23 | 87.24 | |
| 1330 | 2011-04-02 14:12:39 | 86.64 |