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 |
|---|---|---|---|
| 1843 | 2015-11-28 03:14:28 | 56.61 | 94% |
| 1428 | 2015-03-03 20:30:27 | 50.03 | 91% |
| 1238 | 2014-10-25 00:48:42 | 46.00 | 91% |
| 719 | 2014-08-26 17:26:40 | 47.28 | 90% |
| 494 | 2014-08-18 05:14:26 | 58.16 | 96% |
| 405 | 2014-08-17 21:25:24 | 53.93 | 95% |