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 |
|---|---|---|---|
| 2709 | 2010-08-29 20:54:38 | 79.18 | |
| 2039 | 2010-08-22 18:09:12 | 68.40 | |
| 1833 | 2010-08-14 15:47:55 | 52.30 | |
| 1463 | 2010-08-09 19:22:04 | 63.30 | |
| 972 | 2010-07-31 10:43:08 | 59.57 | |
| 911 | 2010-07-30 22:16:01 | 61.43 | |
| 348 | 2010-07-19 19:07:51 | 58.42 |