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 |
|---|---|---|---|
| 1269 | 2012-02-29 08:33:00 | 68.96 | 94% |
| 1255 | 2012-02-02 18:09:45 | 58.15 | 89% |
| 1018 | 2011-07-19 08:21:32 | 58.10 | 87% |
| 974 | 2011-05-04 10:42:29 | 63.42 | 93% |