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 |
|---|---|---|---|
| 2771 | 2013-03-27 15:37:19 | 51.05 | 93% |
| 2567 | 2013-03-21 15:04:45 | 55.85 | 98% |
| 2451 | 2013-03-18 21:16:00 | 54.76 | 93% |
| 2153 | 2013-03-11 22:44:43 | 50.95 | 94% |
| 1302 | 2013-02-21 21:34:13 | 52.82 | 91% |
| 1196 | 2013-02-20 19:19:04 | 52.51 | 92% |
| 525 | 2013-02-05 19:09:48 | 50.80 | 94% |