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 |
|---|---|---|---|
| 2625 | 2013-03-25 19:17:01 | 61.20 | 94% |
| 2362 | 2012-12-27 20:13:14 | 68.36 | 96% |
| 2188 | 2012-12-07 20:04:58 | 62.29 | 93% |
| 1137 | 2012-05-13 00:52:09 | 61.15 | 95% |
| 992 | 2012-04-30 01:39:13 | 63.65 | 95% |