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 |
|---|---|---|---|
| 983 | 2011-09-02 09:35:05 | 73.24 | 94% |
| 945 | 2011-08-29 09:06:51 | 66.52 | 93% |
| 738 | 2011-08-09 01:20:23 | 61.34 | 91% |
| 613 | 2011-08-02 05:05:25 | 61.01 | 91% |
| 221 | 2011-04-29 07:11:55 | 52.10 |