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 |
|---|---|---|---|
| 1423 | 2015-06-06 02:17:17 | 82.69 | 97% |
| 894 | 2014-05-12 22:40:00 | 74.36 | 96% |
| 202 | 2013-04-15 20:29:52 | 58.38 | 89% |
| 65 | 2013-02-08 06:15:13 | 59.96 | 90% |
| 52 | 2013-02-07 00:37:18 | 76.35 | 98% |