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 |
|---|---|---|---|
| 2159 | 2012-05-22 10:34:57 | 86.49 | 88% |
| 1713 | 2011-12-10 17:10:05 | 86.14 | 88% |
| 1627 | 2011-12-08 04:25:49 | 83.75 | 87% |
| 1272 | 2011-11-15 18:21:20 | 76.79 | 93% |
| 1066 | 2011-11-02 13:41:36 | 82.91 | 96% |