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 |
|---|---|---|---|
| 1653 | 2011-06-16 16:04:26 | 60.32 | 89% |
| 1587 | 2011-06-11 02:20:02 | 62.72 | 89% |
| 1336 | 2011-05-27 12:42:14 | 64.29 | 90% |
| 158 | 2011-05-03 13:31:36 | 62.79 | 94% |
| 117 | 2011-04-29 14:58:16 | 53.33 |