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 |
|---|---|---|---|
| 972 | 2014-12-08 06:40:08 | 69.50 | 97% |
| 786 | 2014-08-16 18:19:47 | 67.97 | 98% |
| 717 | 2014-07-13 04:00:13 | 79.37 | 98% |
| 699 | 2014-06-13 11:56:03 | 70.06 | 94% |
| 320 | 2014-02-25 14:39:19 | 72.57 | 98% |
| 140 | 2013-12-08 06:26:35 | 72.19 | 95% |