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 |
|---|---|---|---|
| 9668 | 2017-04-18 13:34:11 | 112.32 | 90% |
| 4959 | 2016-11-04 00:58:30 | 115.37 | 92% |
| 1439 | 2015-03-19 15:59:37 | 84.83 | 91% |
| 499 | 2015-02-14 17:51:20 | 80.03 | 89% |
| 15 | 2015-01-16 16:23:55 | 67.61 | 85% |