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 |
|---|---|---|---|
| 8237 | 2017-12-04 09:39:01 | 150.44 | 99% |
| 8146 | 2017-12-02 04:43:58 | 153.23 | 99% |
| 3315 | 2017-09-13 09:05:27 | 135.99 | 98% |
| 980 | 2017-07-31 05:26:59 | 155.44 | 100% |
| 174 | 2017-06-01 14:57:37 | 144.66 | 98% |