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 |
|---|---|---|---|
| 1555 | 2016-06-06 07:11:22 | 130.74 | 98% |
| 1172 | 2013-10-27 17:52:34 | 107.50 | 93% |
| 671 | 2012-07-19 08:13:23 | 99.10 | 94% |
| 273 | 2012-06-09 00:53:14 | 115.50 | 97% |
| 126 | 2012-06-02 18:09:35 | 99.58 | 93% |
| 44 | 2012-05-24 15:10:15 | 105.27 | 95% |