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 |
|---|---|---|---|
| 2253 | 2015-11-17 00:57:14 | 82.44 | 90% |
| 2095 | 2015-11-05 20:05:52 | 79.22 | 88% |
| 2030 | 2015-10-27 23:40:05 | 93.24 | 95% |
| 645 | 2010-10-31 18:41:31 | 60.69 | |
| 522 | 2010-10-22 21:37:55 | 54.12 | |
| 441 | 2010-09-30 19:47:14 | 59.03 |