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 |
|---|---|---|---|
| 1055 | 2017-06-01 14:57:45 | 105.52 | 100% |
| 789 | 2015-04-22 03:22:12 | 94.31 | 98% |
| 595 | 2014-07-04 02:29:27 | 99.76 | 96% |
| 465 | 2014-01-11 02:31:47 | 94.04 | 96% |
| 185 | 2013-03-22 04:42:29 | 108.36 | 98% |