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 |
|---|---|---|---|
| 3489 | 2011-09-20 14:21:39 | 97.25 | 94% |
| 2555 | 2011-04-16 23:32:57 | 98.43 | |
| 2220 | 2011-04-03 20:28:12 | 98.74 | |
| 386 | 2010-11-06 21:32:56 | 73.18 |