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 |
|---|---|---|---|
| 3012 | 2015-02-12 03:56:50 | 64.93 | 93% |
| 2985 | 2015-02-11 13:19:48 | 71.12 | 94% |
| 2724 | 2015-02-03 11:07:11 | 68.56 | 95% |
| 1448 | 2014-12-18 06:00:52 | 69.04 | 96% |
| 1298 | 2014-12-13 04:03:57 | 64.14 | 96% |
| 1033 | 2014-12-02 14:11:53 | 51.94 | 92% |