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 |
|---|---|---|---|
| 2991 | 2015-06-20 12:55:15 | 53.52 | 94% |
| 2873 | 2014-07-19 14:47:59 | 51.62 | 89% |
| 2214 | 2013-10-27 11:45:02 | 38.05 | 88% |
| 1866 | 2013-10-17 08:43:16 | 40.15 | 88% |
| 1392 | 2013-10-10 13:00:39 | 41.95 | 90% |