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 |
|---|---|---|---|
| 4496 | 2012-10-19 02:36:00 | 81.54 | 94% |
| 3515 | 2011-12-08 01:46:12 | 72.43 | 94% |
| 2871 | 2011-10-07 13:08:31 | 75.48 | 98% |
| 1574 | 2011-04-07 15:24:49 | 66.35 | |
| 204 | 2011-02-01 17:15:35 | 68.00 | |
| 186 | 2011-02-01 10:26:19 | 65.60 |