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 |
|---|---|---|---|
| 3855 | 2016-03-21 22:47:48 | 112.89 | 98% |
| 3659 | 2016-02-13 05:13:24 | 101.48 | 96% |
| 2550 | 2015-11-10 09:01:49 | 85.96 | 87% |
| 1832 | 2015-09-01 09:35:09 | 94.04 | 96% |
| 1060 | 2015-08-18 14:23:23 | 82.13 | 93% |
| 611 | 2015-08-07 12:48:55 | 92.94 | 96% |