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 |
|---|---|---|---|
| 1831 | 2014-12-17 22:17:16 | 65.39 | 90% |
| 1823 | 2014-12-17 22:09:23 | 71.45 | 93% |
| 1693 | 2014-12-13 03:33:08 | 59.14 | 88% |
| 1635 | 2014-12-05 06:44:18 | 54.99 | 89% |
| 1448 | 2014-11-06 07:13:34 | 56.30 | 88% |
| 744 | 2010-06-30 17:50:57 | 48.88 |