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 |
|---|---|---|---|
| 3142 | 2014-12-17 22:09:23 | 71.70 | 98% |
| 2902 | 2014-01-01 02:24:15 | 73.75 | 100% |
| 2705 | 2013-12-17 17:26:39 | 64.79 | 98% |
| 2597 | 2013-12-12 22:29:39 | 61.70 | 96% |
| 1856 | 2013-11-21 20:21:53 | 57.29 | 98% |