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 |
|---|---|---|---|
| 3573 | 2017-08-26 20:19:07 | 82.55 | 97% |
| 1077 | 2015-03-02 19:59:12 | 71.09 | 92% |
| 961 | 2015-02-26 20:22:58 | 71.41 | 93% |
| 922 | 2015-02-25 13:23:41 | 80.03 | 97% |
| 568 | 2014-12-31 07:47:13 | 70.58 | 93% |
| 223 | 2014-12-25 11:51:36 | 68.63 | 91% |
| 153 | 2014-12-24 14:55:15 | 66.57 | 91% |
| 92 | 2014-12-23 16:21:43 | 62.57 | 94% |
| 76 | 2014-12-23 15:56:40 | 66.20 | 95% |