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 |
|---|---|---|---|
| 1973 | 2014-09-07 20:45:55 | 86.63 | 83% |
| 1538 | 2014-07-01 05:16:57 | 82.22 | 83% |
| 1495 | 2014-06-10 00:29:50 | 72.10 | 91% |
| 1353 | 2014-05-18 19:56:52 | 65.87 | 91% |
| 1158 | 2014-04-18 06:14:16 | 64.93 | 89% |
| 165 | 2011-05-15 15:52:26 | 68.96 | 93% |