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 |
|---|---|---|---|
| 739 | 2010-09-20 20:57:25 | 67.70 | |
| 584 | 2010-08-05 19:49:42 | 58.62 | |
| 572 | 2010-08-04 23:24:29 | 63.75 | |
| 528 | 2010-06-18 22:20:18 | 58.31 |