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 |
|---|---|---|---|
| 3253 | 2016-11-04 18:56:43 | 89.20 | 97% |
| 2956 | 2016-10-31 21:37:23 | 86.99 | 97% |
| 2778 | 2016-10-26 19:16:49 | 75.73 | 93% |
| 1354 | 2016-09-20 20:26:37 | 87.56 | 97% |
| 772 | 2016-09-06 20:17:54 | 81.11 | 96% |
| 543 | 2016-08-30 14:46:53 | 74.15 | 91% |
| 91 | 2016-08-10 16:15:01 | 83.78 | 98% |
| 83 | 2016-08-10 14:46:49 | 86.65 | 96% |