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 |
|---|---|---|---|
| 456 | 2010-12-24 20:36:15 | 69.21 | |
| 391 | 2010-12-23 22:54:09 | 70.53 | |
| 331 | 2010-11-21 19:02:33 | 79.96 | |
| 197 | 2010-10-12 16:18:29 | 64.16 |