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 |
|---|---|---|---|
| 5462 | 2016-10-30 16:22:18 | 69.67 | 90% |
| 4517 | 2016-08-10 14:06:22 | 71.52 | 95% |
| 4215 | 2016-07-15 16:00:13 | 66.08 | 93% |
| 3785 | 2016-06-25 15:31:56 | 65.58 | 91% |
| 3037 | 2016-05-26 19:57:25 | 56.14 | 85% |
| 2462 | 2016-05-03 15:32:22 | 64.10 | 93% |
| 1785 | 2016-04-07 19:04:20 | 55.41 | 92% |
| 1707 | 2016-04-04 13:03:28 | 47.62 | 85% |
| 1226 | 2016-03-17 16:01:44 | 54.01 | 91% |
| 862 | 2016-02-01 20:23:19 | 61.63 | 98% |
| 221 | 2015-12-10 18:21:05 | 41.61 | 93% |