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 |
|---|---|---|---|
| 1493 | 2012-05-24 15:10:23 | 82.99 | 95% |
| 1087 | 2011-03-17 15:20:20 | 80.97 | |
| 1083 | 2011-03-17 15:15:16 | 86.33 | |
| 685 | 2011-03-07 21:23:34 | 84.28 | |
| 681 | 2011-03-07 21:19:19 | 84.27 | |
| 230 | 2011-02-28 20:51:37 | 82.37 |