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 |
|---|---|---|---|
| 6008 | 2015-06-15 15:20:42 | 58.11 | 88% |
| 4949 | 2015-01-08 20:06:19 | 52.88 | 88% |
| 4867 | 2015-01-07 19:32:27 | 65.01 | 95% |
| 4678 | 2015-01-05 18:35:10 | 54.13 | 91% |
| 4485 | 2014-12-29 15:11:49 | 64.15 | 94% |
| 3852 | 2014-12-09 17:37:37 | 51.80 | 92% |
| 3253 | 2014-11-22 19:32:54 | 53.01 | 94% |
| 3038 | 2014-11-20 13:59:10 | 47.23 | 87% |