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 |
|---|---|---|---|
| 2597 | 2015-06-23 09:34:49 | 133.18 | 98% |
| 2458 | 2015-06-21 07:51:03 | 126.11 | 97% |
| 2415 | 2015-06-20 14:18:09 | 139.57 | 97% |
| 1019 | 2014-05-02 18:03:13 | 115.11 | 95% |
| 175 | 2010-08-14 04:41:52 | 104.95 |