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 |
|---|---|---|---|
| 3024 | 2011-11-14 03:22:46 | 45.59 | 87% |
| 2444 | 2011-07-14 08:46:36 | 59.78 | 92% |
| 1763 | 2011-04-29 17:36:10 | 46.02 | |
| 1745 | 2011-04-29 12:08:02 | 52.75 | |
| 1623 | 2011-04-26 10:15:16 | 45.20 |