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 |
|---|---|---|---|
| 1715 | 2013-04-21 19:26:10 | 90.21 | 95% |
| 1172 | 2013-01-22 00:18:50 | 88.58 | 97% |
| 428 | 2012-12-20 20:37:34 | 82.10 | 96% |
| 154 | 2012-11-16 08:01:03 | 78.75 | 98% |
| 96 | 2012-11-15 00:14:05 | 75.70 | 98% |