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 |
|---|---|---|---|
| 4073 | 2010-07-01 18:59:52 | 54.55 | |
| 3849 | 2010-06-15 18:28:45 | 56.61 | |
| 3758 | 2010-06-11 19:55:22 | 55.03 | |
| 2740 | 2010-05-23 22:09:49 | 51.76 | |
| 2689 | 2010-05-23 07:47:35 | 44.03 | |
| 2154 | 2010-05-18 01:34:45 | 49.81 | |
| 1938 | 2010-05-15 22:23:42 | 47.99 | |
| 1759 | 2010-05-14 15:26:29 | 50.64 |