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 |
|---|---|---|---|
| 2586 | 2011-08-09 09:09:57 | 143.49 | 97% |
| 1739 | 2011-07-26 00:34:35 | 136.66 | 96% |
| 1652 | 2011-07-25 04:35:47 | 136.99 | 94% |
| 1194 | 2011-07-23 22:13:42 | 145.75 | 97% |
| 1026 | 2011-07-22 04:28:19 | 151.93 | 100% |
| 431 | 2011-07-20 22:36:38 | 158.47 | 98% |
| 271 | 2011-07-20 07:16:52 | 160.19 | 99% |
| 266 | 2011-07-20 07:12:55 | 148.70 | 99% |