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 |
|---|---|---|---|
| 1004 | 2011-01-26 16:43:57 | 89.36 | |
| 899 | 2011-01-13 16:59:07 | 90.23 | |
| 814 | 2010-12-13 17:06:23 | 89.52 | |
| 704 | 2010-11-29 17:28:56 | 80.33 | |
| 166 | 2010-09-13 16:47:34 | 62.46 |