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 |
|---|---|---|---|
| 3035 | 2016-07-14 08:45:27 | 54.85 | 84% |
| 2725 | 2016-06-25 08:12:55 | 63.16 | 93% |
| 2491 | 2016-06-20 10:57:42 | 57.09 | 84% |
| 1674 | 2016-04-01 10:38:34 | 58.69 | 89% |
| 906 | 2016-02-17 09:32:52 | 56.19 | 88% |