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 |
|---|---|---|---|
| 1113 | 2013-08-23 18:43:31 | 60.48 | 96% |
| 1058 | 2013-08-20 20:53:30 | 62.16 | 95% |
| 781 | 2013-08-07 18:21:59 | 53.39 | 91% |
| 666 | 2013-07-31 20:18:09 | 52.00 | 93% |
| 160 | 2013-07-10 18:48:04 | 50.72 | 96% |