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 |
|---|---|---|---|
| 2057 | 2011-03-23 20:00:27 | 89.83 | |
| 2023 | 2011-02-17 18:54:59 | 84.16 | |
| 1421 | 2010-06-24 13:58:36 | 82.99 | |
| 941 | 2010-05-30 07:49:39 | 79.54 |