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 |
|---|---|---|---|
| 1856 | 2014-06-27 19:36:18 | 81.24 | 87% |
| 1528 | 2014-03-27 06:12:12 | 93.95 | 94% |
| 1455 | 2013-07-07 23:01:35 | 86.49 | 94% |
| 899 | 2013-04-13 04:27:44 | 69.81 | 88% |
| 45 | 2012-04-15 03:27:25 | 57.46 | 90% |