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 |
|---|---|---|---|
| 4088 | 2011-09-28 19:29:22 | 53.47 | 94% |
| 4053 | 2011-09-28 18:43:35 | 57.43 | 93% |
| 3863 | 2011-09-26 18:14:19 | 53.05 | 96% |
| 3643 | 2011-09-09 19:31:34 | 61.18 | 95% |
| 2258 | 2011-07-23 06:23:03 | 49.88 | 92% |
| 1905 | 2011-07-18 14:11:50 | 61.75 | 95% |
| 1487 | 2011-07-13 16:40:03 | 62.89 | 96% |