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 |
|---|---|---|---|
| 2571 | 2016-10-05 08:56:38 | 64.09 | 92% |
| 2318 | 2016-08-21 18:53:27 | 64.91 | 91% |
| 2177 | 2016-07-12 11:56:51 | 69.95 | 95% |
| 1246 | 2015-07-01 19:28:58 | 67.60 | 95% |
| 1188 | 2015-06-01 01:57:28 | 55.69 | 91% |
| 883 | 2015-05-04 13:41:33 | 54.21 | 94% |
| 692 | 2015-01-21 10:00:10 | 60.89 | 94% |
| 659 | 2014-12-01 22:01:17 | 49.54 | 91% |