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 |
|---|---|---|---|
| 850 | 2015-03-15 12:00:07 | 76.11 | 95% |
| 604 | 2015-01-29 15:18:50 | 80.89 | 96% |
| 341 | 2015-01-24 18:12:59 | 69.74 | 94% |
| 305 | 2015-01-22 16:27:29 | 68.08 | 94% |
| 88 | 2015-01-18 16:30:53 | 62.76 | 93% |
| 11 | 2015-01-18 12:37:22 | 65.67 | 93% |