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 |
|---|---|---|---|
| 1568 | 2015-07-05 15:17:23 | 79.87 | 97% |
| 1345 | 2015-06-03 04:30:11 | 84.33 | 98% |
| 1183 | 2013-12-25 16:44:01 | 79.79 | 98% |
| 727 | 2013-03-11 04:28:47 | 65.99 | 93% |
| 111 | 2013-01-05 01:10:00 | 66.65 | 95% |