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 |
|---|---|---|---|
| 3452 | 2015-11-20 16:36:37 | 72.47 | 94% |
| 3340 | 2015-11-19 17:17:25 | 80.86 | 97% |
| 2684 | 2013-03-24 17:24:13 | 83.31 | 98% |
| 2617 | 2010-11-05 20:12:52 | 71.26 | |
| 2522 | 2010-07-25 22:55:52 | 73.21 |