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 |
|---|---|---|---|
| 2524 | 2014-05-26 10:09:31 | 61.69 | 90% |
| 2451 | 2014-05-19 09:54:30 | 64.21 | 93% |
| 1358 | 2013-07-19 03:54:13 | 60.80 | 91% |
| 669 | 2013-01-23 03:10:59 | 63.52 | 97% |
| 445 | 2012-05-16 06:45:07 | 59.26 | 95% |
| 364 | 2012-05-11 04:49:40 | 59.05 | 96% |