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 |
|---|---|---|---|
| 5425 | 2017-06-06 09:35:25 | 64.14 | 98% |
| 2729 | 2016-03-16 13:03:21 | 53.29 | 91% |
| 2059 | 2016-02-15 19:09:44 | 50.55 | 91% |
| 1957 | 2016-02-11 09:23:09 | 53.18 | 91% |
| 1652 | 2016-02-01 11:10:33 | 54.37 | 93% |
| 1367 | 2016-01-21 08:53:54 | 55.73 | 97% |
| 760 | 2015-12-08 12:13:35 | 49.83 | 92% |