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 |
|---|---|---|---|
| 2440 | 2011-08-23 07:21:37 | 70.30 | 96% |
| 2385 | 2010-07-29 07:42:10 | 63.23 | |
| 2367 | 2010-07-26 10:25:02 | 54.80 | |
| 2263 | 2010-05-12 08:52:59 | 61.75 |