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 |
|---|---|---|---|
| 997 | 2010-10-14 13:27:00 | 56.36 | |
| 770 | 2010-09-15 15:21:50 | 60.64 | |
| 167 | 2010-08-05 12:18:28 | 55.02 | |
| 121 | 2010-08-04 14:01:06 | 55.19 | |
| 52 | 2010-07-29 18:14:20 | 52.34 |