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 |
|---|---|---|---|
| 2375 | 2011-01-31 14:55:37 | 69.78 | |
| 1404 | 2011-01-02 14:20:44 | 53.61 | |
| 254 | 2010-11-24 01:41:20 | 51.21 | |
| 238 | 2010-11-24 01:17:52 | 50.49 | |
| 50 | 2010-08-12 07:35:24 | 48.21 |