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 |
|---|---|---|---|
| 2337 | 2015-08-09 05:31:44 | 97.70 | 94% |
| 2066 | 2015-01-22 05:02:11 | 99.16 | 93% |
| 1725 | 2012-08-09 12:07:29 | 94.02 | 94% |
| 394 | 2012-02-29 08:17:54 | 96.80 | 96% |
| 294 | 2012-02-27 15:13:09 | 97.57 | 94% |
| 157 | 2011-10-08 05:53:12 | 91.82 | 87% |