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 |
|---|---|---|---|
| 1038 | 2013-04-10 16:22:12 | 73.36 | 95% |
| 606 | 2012-07-02 14:55:32 | 63.73 | 96% |
| 571 | 2012-06-29 18:45:07 | 58.01 | 95% |
| 417 | 2012-06-12 15:09:25 | 51.70 | 96% |
| 331 | 2012-06-08 14:19:10 | 44.62 | 89% |