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 |
|---|---|---|---|
| 2447 | 2012-05-24 22:14:01 | 70.54 | 98% |
| 2264 | 2011-12-02 17:38:55 | 57.97 | 87% |
| 2095 | 2011-11-28 22:06:54 | 68.51 | 97% |
| 1339 | 2010-08-14 15:47:54 | 53.13 | |
| 1065 | 2010-05-25 05:21:36 | 55.50 |