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 |
|---|---|---|---|
| 1242 | 2012-10-10 18:56:20 | 61.61 | 98% |
| 904 | 2012-07-23 15:22:56 | 65.97 | 98% |
| 698 | 2012-07-05 18:20:40 | 70.16 | 100% |
| 254 | 2012-05-31 19:11:55 | 65.37 | 100% |
| 50 | 2011-10-07 17:11:35 | 51.09 | 95% |
| 15 | 2011-08-24 16:56:29 | 54.72 | 97% |