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 |
|---|---|---|---|
| 3760 | 2011-04-05 20:27:21 | 65.72 | |
| 2696 | 2010-11-24 15:40:07 | 58.55 | |
| 2366 | 2010-11-15 14:38:51 | 59.31 | |
| 2364 | 2010-11-15 14:36:29 | 52.43 |