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 |
|---|---|---|---|
| 2372 | 2011-10-05 20:21:45 | 58.44 | 87% |
| 1801 | 2011-03-29 22:01:29 | 62.21 | |
| 1013 | 2010-10-13 17:35:24 | 56.34 | |
| 680 | 2010-09-20 21:36:01 | 59.01 | |
| 136 | 2010-07-26 21:18:23 | 58.85 |