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 |
|---|---|---|---|
| 4415 | 2011-07-19 13:44:38 | 78.47 | 96% |
| 4330 | 2011-06-29 15:18:54 | 81.40 | 97% |
| 4315 | 2011-06-22 10:56:53 | 83.13 | 96% |
| 3592 | 2010-11-20 01:24:27 | 69.64 | |
| 3519 | 2010-11-07 20:23:17 | 78.24 | |
| 3376 | 2010-10-09 17:10:56 | 68.28 |