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 |
|---|---|---|---|
| 2283 | 2011-03-18 07:06:25 | 56.30 | |
| 2047 | 2011-02-26 08:32:49 | 63.03 | |
| 1753 | 2011-01-12 00:15:35 | 49.49 | |
| 640 | 2010-10-20 04:39:37 | 44.80 |