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 |
|---|---|---|---|
| 3135 | 2011-11-03 20:16:30 | 55.83 | 93% |
| 3076 | 2011-06-09 01:22:07 | 53.07 | 91% |
| 2327 | 2011-03-14 21:17:33 | 56.07 | |
| 1435 | 2011-01-19 10:24:12 | 55.86 | |
| 1154 | 2011-01-13 08:21:55 | 53.79 |