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 |
|---|---|---|---|
| 1914 | 2017-03-28 12:20:01 | 58.12 | 97% |
| 1890 | 2017-03-28 07:44:15 | 58.35 | 96% |
| 1639 | 2017-02-13 08:00:43 | 54.66 | 94% |
| 906 | 2016-12-09 08:09:02 | 52.81 | 93% |
| 800 | 2016-12-06 12:39:18 | 52.80 | 96% |
| 159 | 2016-08-01 06:26:26 | 50.48 | 96% |