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 |
|---|---|---|---|
| 2153 | 2012-06-27 11:16:16 | 63.27 | 96% |
| 2018 | 2012-06-05 11:17:51 | 57.38 | 94% |
| 1960 | 2012-06-01 12:53:10 | 53.87 | 95% |
| 1762 | 2012-05-22 11:45:24 | 56.92 | 95% |
| 1713 | 2012-05-15 12:33:02 | 57.12 | 97% |
| 1655 | 2012-05-14 11:48:21 | 50.84 | 95% |
| 1336 | 2012-04-26 07:50:51 | 47.07 | 94% |
| 1140 | 2012-04-18 10:32:25 | 41.41 | 96% |