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 |
|---|---|---|---|
| 1490 | 2012-02-09 00:37:51 | 70.47 | 93% |
| 1214 | 2012-01-25 02:08:23 | 73.48 | 94% |
| 511 | 2012-01-02 09:14:54 | 69.93 | 93% |
| 384 | 2011-12-24 07:49:06 | 60.76 | 89% |
| 131 | 2011-12-02 17:55:00 | 72.47 | 94% |
| 121 | 2011-12-02 03:18:38 | 64.39 | 94% |