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 |
|---|---|---|---|
| 1813 | 2011-07-26 23:24:06 | 47.00 | 93% |
| 1060 | 2011-02-23 03:53:44 | 50.30 | |
| 1016 | 2011-02-21 22:07:09 | 48.07 | |
| 787 | 2011-02-18 03:29:04 | 41.57 | |
| 337 | 2011-01-28 01:21:23 | 34.28 | |
| 156 | 2010-06-15 01:34:44 | 43.09 |