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 |
|---|---|---|---|
| 2137 | 2018-06-29 13:07:46 | 74.49 | 96% |
| 1270 | 2016-11-08 16:43:38 | 54.01 | 95% |
| 938 | 2016-11-03 13:40:59 | 68.76 | 97% |
| 690 | 2014-08-18 10:40:50 | 67.38 | 96% |
| 606 | 2014-08-05 12:02:26 | 63.49 | 95% |