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 |
|---|---|---|---|
| 1976 | 2014-12-16 02:19:43 | 109.34 | 99% |
| 1886 | 2014-12-14 14:19:05 | 94.52 | 94% |
| 1858 | 2014-12-14 12:47:29 | 87.93 | 93% |
| 1687 | 2014-08-22 16:36:44 | 94.45 | 95% |
| 983 | 2013-10-26 04:43:25 | 89.37 | 95% |
| 411 | 2012-09-17 05:04:28 | 61.05 | 92% |
| 55 | 2010-10-27 13:19:57 | 59.29 |