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 |
|---|---|---|---|
| 1542 | 2012-06-08 03:48:56 | 68.67 | 98% |
| 1493 | 2012-06-07 03:21:16 | 51.77 | 89% |
| 1480 | 2012-05-03 22:01:08 | 64.94 | 90% |
| 1404 | 2011-11-09 01:52:33 | 46.26 | 88% |
| 821 | 2011-06-29 16:45:10 | 33.67 | 86% |