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 |
|---|---|---|---|
| 466 | 2011-12-26 23:30:16 | 115.63 | 96% |
| 429 | 2011-12-26 20:09:05 | 125.32 | 99% |
| 159 | 2011-12-18 05:40:30 | 103.59 | 94% |
| 71 | 2011-11-06 20:15:16 | 99.78 | 94% |