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 |
|---|---|---|---|
| 2144 | 2015-11-25 22:32:37 | 120.08 | 94% |
| 1783 | 2015-07-03 22:44:44 | 106.78 | 86% |
| 1182 | 2015-06-13 04:45:06 | 110.59 | 86% |
| 480 | 2015-05-31 02:08:29 | 110.22 | 87% |
| 295 | 2015-05-22 22:29:59 | 98.31 | 85% |