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 |
|---|---|---|---|
| 2318 | 2011-07-18 04:26:40 | 102.06 | 98% |
| 2226 | 2011-07-16 19:27:10 | 97.63 | 96% |
| 1545 | 2011-07-02 06:15:39 | 92.45 | 93% |
| 709 | 2011-06-15 22:10:31 | 96.89 | 97% |
| 159 | 2010-11-25 10:40:41 | 62.49 | |
| 105 | 2010-10-23 07:13:45 | 86.55 | |
| 41 | 2010-10-20 05:21:46 | 85.44 | |
| 28 | 2010-10-20 05:04:58 | 82.36 |