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 |
|---|---|---|---|
| 1082 | 2013-10-20 05:30:20 | 53.09 | 97% |
| 1038 | 2013-10-19 04:25:31 | 46.26 | 96% |
| 785 | 2013-10-07 03:49:14 | 38.44 | 93% |
| 593 | 2013-10-03 05:28:50 | 52.02 | 98% |
| 406 | 2013-09-27 06:49:09 | 45.41 | 97% |