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 |
|---|---|---|---|
| 981 | 2014-03-11 00:47:32 | 90.22 | 91% |
| 471 | 2012-03-23 01:04:16 | 75.57 | 89% |
| 465 | 2012-03-23 00:58:48 | 89.88 | 95% |
| 297 | 2010-05-26 22:40:23 | 92.40 |