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 |
|---|---|---|---|
| 2463 | 2015-05-23 14:55:21 | 46.18 | 87% |
| 2447 | 2015-05-13 05:20:42 | 64.29 | 91% |
| 1963 | 2014-02-16 04:37:12 | 67.48 | 88% |
| 961 | 2013-04-13 04:03:08 | 58.89 | 88% |
| 721 | 2013-04-04 12:23:14 | 59.76 | 93% |
| 448 | 2013-03-23 04:52:16 | 54.55 | 91% |
| 33 | 2013-03-05 02:03:51 | 46.29 | 89% |