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 |
|---|---|---|---|
| 3037 | 2013-05-13 09:07:36 | 57.50 | 96% |
| 2493 | 2012-06-26 09:51:03 | 56.42 | 92% |
| 2370 | 2012-05-17 02:12:22 | 58.50 | 97% |
| 959 | 2011-06-24 02:42:44 | 44.02 | 90% |
| 179 | 2011-03-06 04:14:10 | 47.42 |