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 |
|---|---|---|---|
| 1949 | 2010-07-19 13:33:58 | 79.08 | |
| 1669 | 2010-07-16 10:58:21 | 76.57 | |
| 697 | 2010-07-08 12:04:52 | 79.00 | |
| 634 | 2010-07-07 17:02:54 | 82.08 | |
| 268 | 2010-07-04 18:09:48 | 69.51 |