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 |
|---|---|---|---|
| 2143 | 2016-04-20 07:21:59 | 62.90 | 93% |
| 1916 | 2015-10-17 13:11:50 | 59.60 | 89% |
| 1621 | 2015-09-26 01:24:45 | 57.36 | 93% |
| 475 | 2015-05-12 22:35:54 | 53.60 | 90% |
| 439 | 2015-05-10 23:01:10 | 48.39 | 94% |