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 |
|---|---|---|---|
| 1418 | 2016-11-17 17:10:30 | 63.42 | 94% |
| 823 | 2013-07-18 03:17:01 | 62.94 | 93% |
| 454 | 2012-03-20 04:26:39 | 61.62 | 91% |
| 191 | 2011-07-25 03:20:05 | 51.47 | 86% |
| 179 | 2011-07-01 13:02:50 | 55.83 | 90% |