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 |
|---|---|---|---|
| 1289 | 2015-09-30 12:02:40 | 66.36 | 97% |
| 1137 | 2014-05-18 16:54:10 | 62.85 | 94% |
| 697 | 2014-04-17 11:24:13 | 55.72 | 85% |
| 627 | 2014-04-17 01:04:31 | 51.19 | 83% |
| 397 | 2014-04-10 11:29:26 | 62.92 | 95% |