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 |
|---|---|---|---|
| 2235 | 2012-07-09 11:02:32 | 52.02 | 92% |
| 1790 | 2012-06-21 12:08:16 | 62.52 | 93% |
| 1189 | 2012-04-11 09:55:33 | 69.68 | 98% |
| 472 | 2012-02-05 14:50:59 | 46.24 | 88% |
| 217 | 2012-01-19 14:55:39 | 49.74 | 94% |
| 213 | 2012-01-18 16:45:03 | 46.91 | 93% |