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 |
|---|---|---|---|
| 1715 | 2010-09-22 22:35:26 | 66.00 | |
| 1711 | 2010-09-22 19:38:21 | 60.98 | |
| 761 | 2010-09-05 21:44:14 | 57.56 | |
| 593 | 2010-09-03 17:15:50 | 65.34 | |
| 302 | 2010-08-28 14:27:57 | 57.61 |