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 |
|---|---|---|---|
| 1455 | 2011-06-05 19:09:34 | 74.88 | 98% |
| 1355 | 2011-05-31 14:25:37 | 69.65 | 98% |
| 1253 | 2011-05-15 15:52:32 | 60.86 | 92% |
| 1115 | 2011-03-24 11:35:38 | 64.59 | |
| 828 | 2010-07-14 09:53:26 | 54.56 |