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 |
|---|---|---|---|
| 2398 | 2011-01-02 03:02:10 | 81.01 | |
| 2017 | 2010-12-24 19:50:15 | 93.56 | |
| 1966 | 2010-12-23 22:20:48 | 90.27 | |
| 1283 | 2010-12-14 17:55:35 | 79.80 | |
| 1040 | 2010-12-03 04:03:10 | 76.66 |