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 |
|---|---|---|---|
| 3354 | 2011-04-30 02:40:34 | 60.51 | |
| 3122 | 2011-03-19 22:19:01 | 56.51 | |
| 3029 | 2011-03-14 17:30:03 | 57.16 | |
| 630 | 2010-08-21 00:18:30 | 49.42 | |
| 584 | 2010-08-18 17:23:21 | 54.06 |