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 |
|---|---|---|---|
| 3357 | 2017-02-19 22:29:30 | 118.12 | 95% |
| 3252 | 2017-02-19 00:55:08 | 108.02 | 94% |
| 770 | 2011-07-24 22:38:12 | 103.19 | 91% |
| 461 | 2011-07-17 01:16:36 | 114.15 | 94% |
| 448 | 2011-07-12 06:04:04 | 94.63 | 93% |