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 |
|---|---|---|---|
| 333 | 2011-06-01 15:41:59 | 49.32 | 91% |
| 235 | 2011-05-25 18:41:58 | 54.46 | 96% |
| 218 | 2011-05-25 16:53:04 | 49.39 | 91% |
| 191 | 2011-05-24 17:15:29 | 46.03 | 93% |