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 |
|---|---|---|---|
| 847 | 2011-09-07 02:56:07 | 95.28 | 95% |
| 726 | 2011-08-26 02:35:12 | 103.08 | 95% |
| 298 | 2010-12-14 00:43:16 | 91.63 | |
| 14 | 2010-09-27 22:09:36 | 84.79 |