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 |
|---|---|---|---|
| 1648 | 2011-05-18 06:08:44 | 64.44 | 90% |
| 1558 | 2011-05-16 09:46:15 | 90.31 | 97% |
| 1458 | 2011-05-13 11:12:41 | 75.69 | 95% |
| 1068 | 2011-05-09 08:52:33 | 69.18 | 96% |
| 875 | 2011-05-05 04:05:56 | 80.65 | 98% |
| 462 | 2011-04-21 03:36:33 | 69.77 | |
| 158 | 2011-04-18 08:17:49 | 71.15 |