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 |
|---|---|---|---|
| 2241 | 2016-12-06 14:08:08 | 98.38 | 96% |
| 1840 | 2016-05-26 15:07:52 | 79.27 | 87% |
| 1750 | 2016-05-23 16:03:19 | 90.16 | 97% |
| 1556 | 2016-05-12 16:07:07 | 83.15 | 96% |
| 1248 | 2016-04-26 13:57:56 | 80.93 | 91% |
| 949 | 2016-04-12 14:33:49 | 74.87 | 91% |
| 774 | 2016-03-18 17:44:30 | 58.19 | 92% |
| 440 | 2016-03-04 13:19:30 | 74.77 | 94% |