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 |
|---|---|---|---|
| 3972 | 2015-09-22 21:08:02 | 102.93 | 91% |
| 2790 | 2015-06-11 18:36:58 | 111.22 | 94% |
| 1226 | 2015-02-04 18:08:25 | 110.82 | 94% |
| 821 | 2014-09-25 03:42:57 | 117.27 | 96% |
| 809 | 2014-09-23 18:07:18 | 115.19 | 96% |
| 600 | 2014-08-29 23:13:43 | 106.60 | 93% |