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 |
|---|---|---|---|
| 717 | 2014-12-07 10:49:02 | 60.19 | 90% |
| 422 | 2014-01-24 19:08:03 | 62.02 | 95% |
| 136 | 2013-07-12 08:36:26 | 56.69 | 95% |
| 92 | 2013-07-07 06:27:55 | 47.44 | 92% |
| 52 | 2013-06-14 01:07:21 | 45.22 | 95% |