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 |
|---|---|---|---|
| 1886 | 2012-06-18 09:50:48 | 47.60 | 84% |
| 878 | 2011-11-01 18:10:18 | 54.09 | 92% |
| 845 | 2011-11-01 17:11:54 | 51.27 | 89% |
| 461 | 2011-10-24 12:01:03 | 54.40 | 93% |
| 144 | 2011-10-14 09:00:17 | 46.85 | 85% |
| 140 | 2011-10-14 08:55:35 | 53.36 | 92% |