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 |
|---|---|---|---|
| 1740 | 2013-07-12 03:15:31 | 70.86 | 94% |
| 1183 | 2013-02-04 23:13:03 | 71.02 | 91% |
| 673 | 2012-11-14 16:14:41 | 69.24 | 95% |
| 656 | 2012-11-08 00:27:59 | 71.10 | 95% |
| 444 | 2012-10-27 20:40:32 | 56.76 | 88% |