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 |
|---|---|---|---|
| 1955 | 2011-11-10 15:10:02 | 79.19 | 91% |
| 1573 | 2011-04-04 12:49:09 | 69.00 | |
| 1172 | 2010-08-02 11:20:11 | 73.47 | |
| 1155 | 2010-07-30 18:21:38 | 74.80 |