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 |
|---|---|---|---|
| 2660 | 2012-07-18 12:37:33 | 105.42 | 99% |
| 2380 | 2012-06-19 06:50:14 | 109.55 | 97% |
| 1608 | 2011-12-03 12:02:29 | 94.66 | 96% |
| 1579 | 2011-11-27 08:52:27 | 110.56 | 98% |
| 1521 | 2011-11-25 10:28:15 | 97.51 | 95% |