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 |
|---|---|---|---|
| 4202 | 2015-09-28 12:33:55 | 70.11 | 92% |
| 3339 | 2014-09-21 12:04:28 | 67.12 | 89% |
| 2937 | 2014-06-30 15:53:32 | 82.31 | 95% |
| 2735 | 2014-04-13 11:27:25 | 90.38 | 97% |
| 2337 | 2014-01-25 10:07:15 | 64.47 | 91% |
| 1640 | 2013-11-01 13:48:27 | 69.85 | 94% |
| 561 | 2012-11-27 13:10:23 | 68.77 | 93% |
| 320 | 2012-10-31 13:37:06 | 56.37 | 90% |