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 |
|---|---|---|---|
| 820 | 2011-10-13 21:41:46 | 67.64 | 85% |
| 807 | 2011-10-12 21:16:01 | 83.76 | 90% |
| 637 | 2011-10-08 12:15:51 | 88.06 | 93% |
| 369 | 2011-06-16 21:50:42 | 85.27 | 93% |
| 142 | 2011-06-02 20:29:37 | 79.22 | 90% |