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 |
|---|---|---|---|
| 2044 | 2011-02-01 18:29:38 | 92.08 | |
| 1198 | 2011-01-03 22:55:17 | 81.90 | |
| 433 | 2010-12-18 04:18:53 | 87.92 | |
| 325 | 2010-12-14 06:49:02 | 90.39 | |
| 136 | 2010-12-08 06:49:27 | 85.76 |