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 |
|---|---|---|---|
| 4653 | 2016-10-20 09:14:56 | 100.05 | 98% |
| 4031 | 2014-12-04 15:12:20 | 93.48 | 97% |
| 3809 | 2014-10-07 08:53:20 | 85.67 | 95% |
| 3764 | 2014-09-17 14:44:23 | 85.73 | 99% |
| 3139 | 2012-05-04 13:23:29 | 92.44 | 96% |