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 |
|---|---|---|---|
| 1740 | 2016-10-04 17:21:26 | 52.16 | 92% |
| 1722 | 2016-09-30 22:14:43 | 58.05 | 96% |
| 1007 | 2016-07-21 22:04:20 | 48.01 | 94% |
| 783 | 2016-07-13 18:24:48 | 46.04 | 93% |
| 507 | 2016-06-15 17:11:55 | 47.94 | 95% |
| 460 | 2016-05-20 21:29:28 | 47.49 | 95% |
| 350 | 2015-06-17 08:18:38 | 48.57 | 95% |
| 279 | 2015-06-17 00:51:08 | 42.53 | 93% |