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 |
|---|---|---|---|
| 890 | 2013-02-06 19:15:19 | 55.81 | 94% |
| 665 | 2013-01-29 18:38:53 | 52.70 | 92% |
| 627 | 2013-01-29 07:28:13 | 45.87 | 89% |
| 323 | 2013-01-23 18:25:10 | 51.98 | 94% |
| 32 | 2013-01-17 17:52:31 | 53.54 | 96% |