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 |
|---|---|---|---|
| 2714 | 2014-10-10 16:56:08 | 58.15 | 97% |
| 2511 | 2014-09-23 19:57:01 | 60.48 | 93% |
| 2317 | 2014-09-20 20:38:54 | 56.24 | 93% |
| 1361 | 2014-08-28 19:34:16 | 44.76 | 88% |
| 192 | 2014-07-28 21:42:59 | 53.17 | 92% |