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 |
|---|---|---|---|
| 3188 | 2010-08-06 06:07:46 | 97.79 | |
| 2492 | 2010-05-28 23:09:15 | 93.11 | |
| 2348 | 2010-05-27 01:04:35 | 94.02 | |
| 2320 | 2010-05-26 22:43:46 | 91.34 | |
| 2318 | 2010-05-26 22:41:57 | 101.66 | |
| 2316 | 2010-05-26 22:40:21 | 97.21 | |
| 1796 | 2010-05-11 16:20:48 | 90.48 | |
| 1768 | 2010-05-11 05:13:07 | 84.69 |