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 |
|---|---|---|---|
| 4728 | 2016-05-27 05:12:23 | 49.07 | 91% |
| 4153 | 2016-05-08 03:19:15 | 55.20 | 96% |
| 3708 | 2016-04-19 14:12:52 | 53.84 | 92% |
| 3692 | 2016-04-14 03:34:44 | 47.83 | 89% |
| 3171 | 2016-03-17 13:56:09 | 50.47 | 91% |
| 3170 | 2016-03-17 13:54:59 | 49.69 | 91% |
| 2616 | 2016-02-25 04:54:47 | 55.57 | 94% |
| 2546 | 2016-02-24 03:07:03 | 43.02 | 90% |
| 1726 | 2016-02-07 06:11:13 | 47.66 | 91% |
| 1544 | 2016-02-04 02:26:27 | 49.60 | 97% |