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 |
|---|---|---|---|
| 3309 | 2013-08-04 18:03:03 | 85.41 | 95% |
| 3012 | 2013-07-31 14:51:36 | 94.11 | 96% |
| 1728 | 2013-04-22 08:26:54 | 80.75 | 95% |
| 1365 | 2013-04-18 17:08:05 | 84.19 | 98% |
| 1296 | 2013-04-17 12:14:28 | 75.04 | 93% |