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 |
|---|---|---|---|
| 2193 | 2012-08-23 07:32:32 | 122.46 | 97% |
| 1268 | 2012-02-13 08:19:47 | 117.79 | 96% |
| 438 | 2011-12-18 11:22:57 | 112.43 | 97% |
| 183 | 2011-08-05 08:45:02 | 92.49 | 94% |
| 32 | 2011-04-15 08:20:27 | 114.31 |