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 |
|---|---|---|---|
| 2106 | 2016-02-07 16:34:36 | 66.64 | 88% |
| 1956 | 2016-01-21 23:39:10 | 69.33 | 91% |
| 1582 | 2015-12-26 20:24:23 | 64.36 | 92% |
| 851 | 2014-12-28 14:49:33 | 53.47 | 87% |
| 611 | 2014-11-06 17:07:49 | 54.69 | 92% |
| 42 | 2014-10-10 18:21:44 | 44.97 | 95% |