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 |
|---|---|---|---|
| 3922 | 2018-10-15 21:07:09 | 66.11 | 97% |
| 3864 | 2018-02-11 15:23:34 | 75.04 | 98% |
| 3625 | 2016-07-08 14:52:23 | 73.17 | 95% |
| 1556 | 2015-12-05 18:55:43 | 66.00 | 96% |
| 508 | 2015-10-24 21:51:17 | 50.64 | 95% |