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 |
|---|---|---|---|
| 2236 | 2016-03-12 17:58:51 | 117.91 | 97% |
| 1744 | 2011-06-08 21:49:57 | 110.75 | 97% |
| 1182 | 2011-01-05 05:04:09 | 112.93 | |
| 1044 | 2010-11-12 00:38:47 | 108.00 | |
| 985 | 2010-06-05 03:58:00 | 134.96 |