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 |
|---|---|---|---|
| 1779 | 2013-01-03 03:05:08 | 89.85 | 90% |
| 748 | 2012-10-23 02:31:31 | 97.73 | 89% |
| 614 | 2012-10-20 05:40:02 | 94.82 | 92% |
| 373 | 2012-10-15 23:46:31 | 100.04 | 96% |
| 337 | 2012-10-14 06:17:26 | 111.79 | 89% |
| 203 | 2012-10-11 23:16:07 | 86.37 | 93% |