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 |
|---|---|---|---|
| 1798 | 2013-06-10 14:46:56 | 115.97 | 100% |
| 1088 | 2012-04-29 13:58:10 | 92.21 | 93% |
| 795 | 2012-04-22 15:36:33 | 97.22 | 94% |
| 161 | 2010-09-24 20:35:05 | 98.74 | |
| 84 | 2010-08-29 03:36:56 | 103.34 |