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 |
|---|---|---|---|
| 3552 | 2012-04-13 21:32:07 | 89.92 | 96% |
| 2522 | 2011-04-15 20:55:45 | 70.84 | |
| 2506 | 2011-04-15 20:37:34 | 78.79 | |
| 1364 | 2011-03-19 22:18:50 | 71.62 | |
| 1151 | 2011-03-06 22:57:54 | 61.08 |