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 |
|---|---|---|---|
| 4303 | 2016-11-14 17:16:51 | 81.71 | 93% |
| 3876 | 2016-01-09 23:43:30 | 80.75 | 93% |
| 2316 | 2014-09-26 18:05:50 | 81.71 | 94% |
| 2311 | 2014-09-25 22:45:37 | 73.28 | 92% |
| 2077 | 2014-05-03 09:44:36 | 75.09 | 93% |
| 1654 | 2014-02-23 01:35:35 | 68.12 | 92% |
| 846 | 2014-01-08 21:36:55 | 67.22 | 95% |
| 250 | 2013-10-24 22:02:54 | 65.29 | 95% |