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 |
|---|---|---|---|
| 3246 | 2014-11-21 05:17:17 | 73.00 | 93% |
| 3238 | 2014-11-19 18:50:43 | 64.32 | 91% |
| 3148 | 2014-11-11 14:06:46 | 75.22 | 95% |
| 2603 | 2014-09-18 11:30:35 | 71.43 | 93% |
| 1405 | 2014-05-20 20:46:53 | 67.21 | 90% |
| 1243 | 2014-05-13 17:20:18 | 64.32 | 92% |
| 908 | 2014-04-09 17:07:29 | 65.04 | 93% |
| 818 | 2014-04-08 00:26:59 | 62.77 | 95% |