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 |
|---|---|---|---|
| 3604 | 2014-05-06 12:20:21 | 71.39 | 96% |
| 3301 | 2013-01-24 15:12:47 | 71.86 | 97% |
| 2773 | 2011-07-29 11:28:44 | 61.60 | 94% |
| 2517 | 2011-03-10 14:21:43 | 55.33 | |
| 2500 | 2011-03-02 14:42:40 | 55.03 |