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 |
|---|---|---|---|
| 4331 | 2017-09-30 10:27:45 | 108.57 | 98% |
| 3386 | 2016-11-13 03:53:38 | 88.70 | 82% |
| 3372 | 2016-11-11 05:47:56 | 101.78 | 88% |
| 2277 | 2016-08-30 06:12:29 | 104.04 | 93% |
| 435 | 2016-06-23 08:23:09 | 81.55 | 89% |
| 179 | 2016-05-24 10:18:11 | 86.45 | 89% |
| 51 | 2016-05-18 20:37:12 | 96.47 | 92% |