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 |
|---|---|---|---|
| 1437 | 2013-07-03 21:46:54 | 59.06 | 94% |
| 1047 | 2013-04-09 16:45:49 | 54.71 | 94% |
| 1009 | 2013-04-08 23:31:17 | 56.10 | 95% |
| 985 | 2013-04-08 23:02:14 | 56.41 | 97% |
| 769 | 2013-04-05 23:51:07 | 51.32 | 96% |