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 |
|---|---|---|---|
| 280 | 2011-07-21 20:28:28 | 67.78 | 90% |
| 234 | 2011-07-17 03:29:59 | 64.44 | 90% |
| 224 | 2011-07-17 03:14:44 | 67.11 | 94% |
| 154 | 2011-06-17 20:07:12 | 67.88 | 93% |