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 |
|---|---|---|---|
| 2944 | 2010-11-18 02:44:00 | 55.91 | |
| 2820 | 2010-11-16 22:32:49 | 59.72 | |
| 2736 | 2010-11-16 02:52:27 | 57.08 | |
| 2137 | 2010-11-10 01:53:31 | 56.35 | |
| 1568 | 2010-11-04 02:04:03 | 55.98 |