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 |
|---|---|---|---|
| 925 | 2015-01-06 04:56:59 | 95.36 | 90% |
| 680 | 2013-11-10 21:44:02 | 77.08 | 82% |
| 497 | 2013-04-13 13:36:54 | 86.49 | 91% |
| 375 | 2011-11-16 22:43:25 | 74.81 | 90% |
| 306 | 2011-11-16 04:36:20 | 73.80 | 89% |
| 243 | 2011-09-03 00:19:46 | 81.70 | 88% |