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 |
|---|---|---|---|
| 5016 | 2014-02-04 07:16:45 | 88.91 | 94% |
| 4993 | 2014-02-03 18:34:21 | 76.57 | 91% |
| 4090 | 2013-01-09 07:53:18 | 92.79 | 95% |
| 2916 | 2012-12-15 10:17:16 | 79.43 | 92% |
| 805 | 2012-10-24 01:29:59 | 65.23 | 90% |
| 109 | 2012-10-10 23:54:52 | 57.87 | 89% |