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 |
|---|---|---|---|
| 1144 | 2010-12-02 09:51:41 | 54.81 | |
| 958 | 2010-11-23 09:15:13 | 60.52 | |
| 951 | 2010-11-23 08:58:17 | 54.13 | |
| 941 | 2010-11-23 08:41:37 | 59.43 | |
| 689 | 2010-11-10 08:04:38 | 52.94 | |
| 70 | 2010-10-25 02:58:18 | 61.36 |