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 |
|---|---|---|---|
| 2017 | 2017-07-18 03:01:20 | 44.15 | 97% |
| 1567 | 2017-06-09 03:10:30 | 53.19 | 99% |
| 1462 | 2017-05-25 04:51:22 | 43.81 | 97% |
| 1030 | 2014-12-08 13:40:44 | 40.61 | 91% |
| 155 | 2014-02-06 06:00:14 | 41.90 | 96% |