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 |
|---|---|---|---|
| 3255 | 2015-05-29 09:24:50 | 61.75 | 91% |
| 2411 | 2014-12-08 10:10:08 | 64.90 | 93% |
| 1995 | 2014-11-29 03:59:59 | 56.75 | 89% |
| 109 | 2014-02-27 09:55:10 | 47.55 | 87% |