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 |
|---|---|---|---|
| 3137 | 2018-01-29 20:13:30 | 65.84 | 95% |
| 2120 | 2017-07-08 23:55:07 | 71.14 | 96% |
| 2095 | 2017-07-08 04:59:53 | 62.85 | 94% |
| 986 | 2017-04-26 02:58:48 | 59.12 | 86% |
| 404 | 2017-01-26 05:57:37 | 53.71 | 91% |
| 148 | 2016-11-26 06:33:09 | 52.54 | 89% |