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 |
|---|---|---|---|
| 1393 | 2016-03-24 21:48:08 | 104.18 | 98% |
| 1235 | 2015-02-13 06:23:32 | 112.63 | 98% |
| 826 | 2015-01-13 05:43:05 | 96.82 | 95% |
| 665 | 2015-01-06 02:40:38 | 91.84 | 91% |
| 193 | 2014-12-13 22:26:15 | 87.29 | 91% |