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 |
|---|---|---|---|
| 3266 | 2011-11-07 09:39:38 | 51.10 | 89% |
| 2581 | 2011-10-20 08:28:51 | 45.88 | 89% |
| 2486 | 2011-10-20 02:35:23 | 50.54 | 92% |
| 2433 | 2011-10-19 08:49:06 | 45.96 | 88% |
| 2153 | 2011-10-17 02:57:33 | 45.18 | 87% |
| 589 | 2011-09-26 04:35:44 | 37.61 | 85% |
| 561 | 2011-09-26 02:54:32 | 36.33 | 84% |