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 |
|---|---|---|---|
| 1103 | 2012-05-02 10:17:38 | 73.79 | 97% |
| 897 | 2011-01-22 11:47:37 | 69.55 | |
| 717 | 2011-01-12 01:38:24 | 65.88 | |
| 513 | 2010-12-30 09:54:26 | 59.32 | |
| 252 | 2010-12-19 11:26:17 | 52.27 | |
| 242 | 2010-12-19 11:13:18 | 57.36 | |
| 103 | 2010-12-15 09:59:10 | 55.14 | |
| 40 | 2010-12-07 10:05:45 | 51.21 |