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 |
|---|---|---|---|
| 1736 | 2016-08-20 16:13:35 | 79.57 | 96% |
| 1664 | 2012-06-12 16:10:38 | 87.51 | 99% |
| 1476 | 2011-12-03 21:03:24 | 75.94 | 96% |
| 1274 | 2011-08-02 01:10:08 | 72.87 | 95% |
| 726 | 2011-04-27 18:55:07 | 62.96 |