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 |
|---|---|---|---|
| 1823 | 2011-07-17 01:16:42 | 91.86 | 98% |
| 1779 | 2011-07-17 00:37:08 | 84.33 | 96% |
| 1168 | 2011-06-14 17:00:07 | 83.20 | 94% |
| 836 | 2011-06-09 22:00:09 | 102.16 | 100% |
| 799 | 2011-06-09 16:14:07 | 108.42 | 100% |
| 175 | 2011-06-05 14:03:55 | 81.46 | 95% |
| 141 | 2011-06-05 13:31:54 | 74.32 | 94% |