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 |
|---|---|---|---|
| 1238 | 2018-05-23 09:15:42 | 60.05 | 98% |
| 1229 | 2018-05-23 08:50:22 | 55.57 | 98% |
| 969 | 2012-11-01 08:37:21 | 60.72 | 98% |
| 943 | 2012-10-30 05:48:17 | 53.00 | 96% |
| 510 | 2011-12-07 02:59:22 | 47.25 | 99% |
| 192 | 2010-11-25 00:56:10 | 41.54 | |
| 151 | 2010-11-22 17:40:50 | 42.77 |