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 |
|---|---|---|---|
| 695 | 2010-09-11 20:29:00 | 42.97 | |
| 241 | 2010-08-24 16:55:43 | 45.81 | |
| 222 | 2010-08-24 04:15:53 | 45.33 | |
| 213 | 2010-08-24 03:58:31 | 44.02 |