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 |
|---|---|---|---|
| 9664 | 2017-05-06 04:07:52 | 77.18 | 90% |
| 8237 | 2016-11-27 05:59:29 | 84.87 | 94% |
| 7712 | 2016-11-19 14:46:22 | 72.09 | 88% |
| 7293 | 2016-11-13 12:50:11 | 77.85 | 90% |
| 5321 | 2016-09-12 13:14:58 | 85.84 | 94% |