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 |
|---|---|---|---|
| 3012 | 2014-11-19 03:07:32 | 67.27 | 91% |
| 2570 | 2014-11-01 17:36:48 | 72.03 | 92% |
| 2538 | 2014-10-30 23:41:11 | 58.14 | 88% |
| 1627 | 2014-09-10 22:48:57 | 63.12 | 93% |
| 1449 | 2014-08-31 05:27:03 | 60.55 | 93% |
| 1128 | 2014-08-04 21:28:12 | 67.50 | 96% |
| 169 | 2014-06-09 18:20:57 | 49.57 | 84% |