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 |
|---|---|---|---|
| 987 | 2011-05-23 10:22:58 | 57.54 | 91% |
| 701 | 2011-04-29 13:57:33 | 52.31 | |
| 517 | 2011-04-21 12:35:17 | 49.21 | |
| 283 | 2011-04-15 10:37:31 | 48.24 |