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 |
|---|---|---|---|
| 4595 | 2016-02-06 22:05:24 | 75.76 | 98% |
| 4475 | 2015-09-30 19:12:43 | 77.74 | 98% |
| 4455 | 2015-09-28 18:58:31 | 75.26 | 97% |
| 4061 | 2013-09-22 00:34:07 | 75.96 | 99% |
| 2650 | 2011-02-16 03:03:21 | 61.37 | |
| 2572 | 2011-02-15 23:57:35 | 59.81 |