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 |
|---|---|---|---|
| 1883 | 2013-11-13 16:07:33 | 72.26 | 93% |
| 1602 | 2013-10-27 22:40:50 | 67.26 | 89% |
| 1481 | 2013-10-24 19:46:41 | 65.55 | 89% |
| 931 | 2011-11-23 20:41:00 | 53.97 | 93% |
| 861 | 2011-11-07 20:43:55 | 52.23 | 94% |
| 744 | 2011-11-02 23:41:26 | 43.94 | 90% |