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 |
|---|---|---|---|
| 2188 | 2011-09-08 14:17:33 | 57.71 | 95% |
| 1819 | 2011-07-15 15:12:58 | 63.67 | 97% |
| 1634 | 2011-07-11 12:11:07 | 58.29 | 95% |
| 895 | 2011-06-21 09:36:23 | 54.52 | 96% |
| 885 | 2011-06-21 01:51:39 | 54.52 | 96% |
| 317 | 2011-06-07 04:52:18 | 49.40 | 95% |