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 |
|---|---|---|---|
| 3586 | 2016-01-21 18:18:58 | 61.33 | 88% |
| 2685 | 2016-01-05 15:02:34 | 52.37 | 84% |
| 2681 | 2016-01-05 14:58:28 | 71.60 | 94% |
| 2005 | 2015-12-28 14:36:16 | 58.12 | 88% |
| 1753 | 2015-12-26 10:42:02 | 65.99 | 93% |
| 1293 | 2015-12-22 08:36:42 | 60.93 | 89% |
| 349 | 2015-12-08 18:29:54 | 68.04 | 96% |