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 |
|---|---|---|---|
| 1898 | 2012-06-19 16:29:23 | 56.86 | 94% |
| 1546 | 2012-05-21 17:51:01 | 54.75 | 92% |
| 1435 | 2012-05-15 13:53:39 | 54.57 | 91% |
| 1151 | 2012-04-29 06:39:10 | 55.35 | 91% |