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 |
|---|---|---|---|
| 1340 | 2012-11-19 00:56:55 | 137.49 | 97% |
| 1029 | 2012-10-05 17:48:40 | 130.88 | 97% |
| 279 | 2011-07-02 20:42:40 | 124.59 | 96% |
| 260 | 2011-07-02 20:25:07 | 114.67 | 96% |