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 |
|---|---|---|---|
| 1852 | 2018-01-21 13:18:20 | 90.00 | 96% |
| 1752 | 2017-09-05 22:23:46 | 85.60 | 97% |
| 743 | 2016-07-21 18:41:35 | 70.01 | 92% |
| 483 | 2016-06-25 15:44:22 | 66.34 | 94% |
| 22 | 2015-11-13 21:48:17 | 60.96 | 94% |