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 |
|---|---|---|---|
| 2268 | 2014-06-27 19:34:57 | 119.08 | 91% |
| 1696 | 2013-05-23 18:29:24 | 116.39 | 90% |
| 1216 | 2013-04-04 13:00:17 | 118.97 | 95% |
| 1001 | 2013-02-06 13:36:51 | 105.71 | 90% |
| 60 | 2012-12-10 14:41:00 | 80.10 | 88% |