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 |
|---|---|---|---|
| 4650 | 2010-11-10 13:33:11 | 63.46 | |
| 3985 | 2010-09-21 15:13:53 | 40.42 | |
| 3938 | 2010-09-20 15:59:04 | 63.90 | |
| 3750 | 2010-09-11 15:36:45 | 57.05 |