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 |
|---|---|---|---|
| 4282 | 2017-06-16 00:29:08 | 67.05 | 96% |
| 2588 | 2016-10-23 08:04:30 | 69.96 | 90% |
| 2426 | 2016-10-16 05:28:36 | 56.12 | 84% |
| 2080 | 2016-10-07 06:47:21 | 68.12 | 93% |
| 2031 | 2016-09-27 06:30:39 | 48.47 | 84% |
| 2004 | 2016-09-25 09:07:44 | 68.68 | 92% |
| 1757 | 2016-07-08 02:17:58 | 64.43 | 90% |
| 1272 | 2015-10-22 12:43:59 | 53.62 | 84% |
| 879 | 2015-01-13 14:30:36 | 55.83 | 91% |
| 738 | 2014-11-29 04:22:17 | 65.14 | 92% |
| 500 | 2014-10-16 07:40:50 | 53.53 | 88% |