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 |
|---|---|---|---|
| 2442 | 2016-05-10 21:56:53 | 44.98 | 90% |
| 2323 | 2016-05-08 03:19:17 | 53.28 | 95% |
| 1856 | 2016-03-10 19:06:25 | 54.85 | 97% |
| 1380 | 2016-03-03 22:54:10 | 50.69 | 96% |
| 643 | 2016-02-27 18:30:15 | 47.88 | 95% |
| 270 | 2016-02-20 17:24:01 | 43.22 | 95% |
| 232 | 2016-02-15 02:58:56 | 46.17 | 95% |