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 |
|---|---|---|---|
| 2706 | 2016-03-21 13:18:16 | 60.23 | 95% |
| 2642 | 2015-09-27 16:23:00 | 55.96 | 90% |
| 844 | 2012-08-06 13:36:30 | 64.69 | 98% |
| 496 | 2012-07-10 21:05:12 | 58.98 | 93% |
| 468 | 2012-07-10 00:50:36 | 63.94 | 95% |