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 |
|---|---|---|---|
| 4086 | 2014-06-05 06:44:04 | 82.10 | 94% |
| 3838 | 2014-05-09 02:05:29 | 84.84 | 94% |
| 3828 | 2014-04-29 16:40:49 | 82.76 | 94% |
| 1894 | 2013-10-23 07:42:53 | 77.88 | 92% |
| 1324 | 2013-10-11 13:21:54 | 76.17 | 92% |
| 939 | 2013-10-02 14:37:53 | 63.96 | 87% |
| 33 | 2013-08-21 15:26:05 | 55.44 | 85% |