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 |
|---|---|---|---|
| 3359 | 2014-09-06 02:53:20 | 56.91 | 98% |
| 2655 | 2014-08-30 08:05:49 | 54.92 | 96% |
| 2168 | 2014-08-25 14:42:54 | 51.20 | 94% |
| 1721 | 2014-08-18 01:09:24 | 54.13 | 98% |
| 1502 | 2014-08-14 02:30:40 | 51.33 | 96% |
| 1492 | 2014-08-13 16:01:30 | 47.23 | 94% |
| 763 | 2014-07-30 11:44:25 | 48.99 | 95% |
| 670 | 2014-07-28 01:27:59 | 49.97 | 95% |
| 355 | 2014-07-22 03:32:43 | 49.23 | 95% |