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 |
|---|---|---|---|
| 1483 | 2011-09-04 23:35:38 | 112.01 | 98% |
| 1353 | 2011-09-03 23:19:42 | 108.85 | 98% |
| 1233 | 2011-09-02 02:43:42 | 96.96 | 95% |
| 732 | 2011-08-01 06:59:05 | 91.72 | 93% |
| 717 | 2011-08-01 01:06:09 | 111.19 | 100% |