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 |
|---|---|---|---|
| 3419 | 2016-12-12 13:09:47 | 88.38 | 97% |
| 1547 | 2016-09-30 07:18:18 | 93.03 | 98% |
| 1535 | 2016-09-30 07:04:59 | 90.39 | 99% |
| 1359 | 2016-09-26 18:39:25 | 79.18 | 97% |
| 1194 | 2016-09-20 19:32:23 | 82.95 | 98% |
| 1094 | 2016-08-31 04:35:27 | 89.76 | 100% |
| 532 | 2016-05-25 03:11:03 | 68.07 | 95% |
| 476 | 2016-05-24 05:58:09 | 62.67 | 96% |
| 18 | 2016-05-10 05:51:18 | 73.18 | 96% |