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 |
|---|---|---|---|
| 1170 | 2016-09-03 03:20:33 | 67.08 | 93% |
| 1095 | 2014-10-17 03:50:17 | 82.34 | 97% |
| 545 | 2014-08-26 04:36:36 | 62.94 | 89% |
| 376 | 2014-08-19 05:19:27 | 69.76 | 95% |
| 310 | 2014-08-09 04:10:36 | 70.82 | 96% |