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 |
|---|---|---|---|
| 5225 | 2016-05-11 07:02:43 | 81.65 | 96% |
| 4538 | 2016-01-19 10:17:40 | 77.48 | 95% |
| 1916 | 2015-01-18 01:19:33 | 76.87 | 95% |
| 1739 | 2015-01-03 06:16:40 | 74.21 | 93% |
| 767 | 2014-06-09 03:18:46 | 70.94 | 95% |
| 724 | 2014-05-31 05:52:53 | 73.77 | 99% |
| 72 | 2014-03-25 21:43:50 | 61.29 | 95% |