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 |
|---|---|---|---|
| 1404 | 2012-09-26 20:46:03 | 109.48 | 93% |
| 890 | 2012-09-06 17:18:26 | 120.07 | 98% |
| 721 | 2012-09-04 16:36:01 | 111.88 | 94% |
| 642 | 2012-09-03 04:21:16 | 129.35 | 98% |
| 534 | 2012-08-31 22:53:06 | 124.55 | 99% |
| 393 | 2012-08-27 20:38:37 | 119.50 | 96% |
| 200 | 2012-08-24 18:59:08 | 95.51 | 93% |
| 74 | 2012-08-22 20:04:00 | 109.89 | 98% |