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 |
|---|---|---|---|
| 1770 | 2011-02-16 15:36:06 | 54.04 | |
| 1714 | 2011-02-14 16:12:35 | 52.90 | |
| 1195 | 2011-01-10 15:10:22 | 54.14 | |
| 904 | 2010-12-27 18:26:15 | 58.86 | |
| 790 | 2010-12-26 10:57:18 | 47.61 |