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 |
|---|---|---|---|
| 2719 | 2016-09-14 07:26:10 | 57.10 | 87% |
| 2241 | 2011-03-17 12:44:23 | 67.79 | |
| 1997 | 2011-02-28 14:21:57 | 61.83 | |
| 684 | 2010-10-18 17:25:19 | 65.10 | |
| 674 | 2010-10-13 18:19:07 | 56.85 |