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 |
|---|---|---|---|
| 3164 | 2011-07-27 12:46:08 | 46.88 | 92% |
| 3135 | 2011-07-25 10:40:48 | 54.27 | 98% |
| 3004 | 2011-07-23 11:46:25 | 61.54 | 96% |
| 1012 | 2011-06-20 16:41:23 | 45.96 | 95% |