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 |
|---|---|---|---|
| 3079 | 2013-03-19 18:08:08 | 63.14 | 97% |
| 2489 | 2011-11-28 09:58:24 | 48.76 | 95% |
| 1496 | 2011-03-10 08:44:14 | 55.50 | |
| 1296 | 2011-02-17 08:52:49 | 57.25 | |
| 1258 | 2011-02-09 17:41:06 | 54.83 | |
| 549 | 2011-01-17 16:48:38 | 41.14 |