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 |
|---|---|---|---|
| 1762 | 2011-03-05 15:58:35 | 40.98 | |
| 1753 | 2011-03-05 15:33:43 | 58.71 | |
| 1693 | 2011-03-03 15:26:23 | 46.72 | |
| 1677 | 2011-02-20 20:39:42 | 45.62 |