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 |
|---|---|---|---|
| 3159 | 2016-05-05 01:57:07 | 57.86 | 93% |
| 2514 | 2015-11-16 00:01:44 | 47.87 | 85% |
| 2316 | 2015-11-01 23:41:19 | 49.92 | 89% |
| 1009 | 2015-09-06 14:31:31 | 44.71 | 85% |
| 559 | 2015-08-22 12:49:34 | 49.93 | 95% |