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 |
|---|---|---|---|
| 1700 | 2016-06-06 06:00:03 | 67.67 | 90% |
| 1649 | 2016-01-30 07:32:09 | 72.26 | 93% |
| 984 | 2011-09-20 05:12:54 | 66.49 | 94% |
| 952 | 2011-09-15 05:26:03 | 63.56 | 93% |
| 423 | 2010-10-18 09:13:39 | 77.27 |