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 |
|---|---|---|---|
| 2410 | 2010-10-16 00:23:28 | 72.46 | |
| 2318 | 2010-09-24 05:54:29 | 87.29 | |
| 1750 | 2010-07-10 06:59:26 | 80.04 |