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 |
|---|---|---|---|
| 809 | 2010-11-03 15:33:08 | 70.08 | |
| 799 | 2010-11-03 14:05:05 | 67.57 | |
| 725 | 2010-10-30 16:54:31 | 68.94 | |
| 354 | 2010-06-01 06:22:49 | 51.63 |