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 |
|---|---|---|---|
| 1504 | 2011-08-26 09:25:00 | 52.59 | 89% |
| 1440 | 2011-08-25 08:58:44 | 46.65 | 88% |
| 1145 | 2011-08-17 10:51:57 | 56.00 | 96% |
| 1108 | 2011-08-17 09:41:40 | 39.82 | 81% |
| 1005 | 2011-08-15 10:55:09 | 53.90 | 93% |
| 257 | 2011-07-22 07:42:31 | 49.89 | 95% |
| 250 | 2011-07-22 07:30:11 | 51.64 | 95% |