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 |
|---|---|---|---|
| 34164 | 2016-05-14 20:50:35 | 102.78 | 84% |
| 27676 | 2016-03-18 20:58:27 | 124.12 | 92% |
| 24627 | 2016-02-28 12:11:53 | 136.43 | 100% |
| 10185 | 2015-05-17 11:40:33 | 127.25 | 94% |
| 8263 | 2015-04-15 14:09:43 | 117.51 | 86% |