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 |
|---|---|---|---|
| 3169 | 2016-08-25 06:56:25 | 74.56 | 94% |
| 3059 | 2016-08-23 05:31:51 | 85.58 | 97% |
| 2279 | 2014-07-08 20:12:57 | 70.81 | 95% |
| 2245 | 2014-06-15 18:54:41 | 62.67 | 91% |
| 2078 | 2013-08-28 09:58:42 | 72.32 | 97% |
| 1212 | 2013-06-02 03:38:24 | 61.96 | 96% |
| 1074 | 2013-06-01 13:49:36 | 64.26 | 95% |
| 767 | 2013-05-28 07:09:06 | 65.47 | 98% |
| 641 | 2013-05-07 05:42:59 | 63.54 | 97% |