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 |
|---|---|---|---|
| 3262 | 2015-09-09 08:27:02 | 56.43 | 94% |
| 3063 | 2015-04-29 08:37:48 | 51.64 | 89% |
| 2090 | 2014-09-07 13:28:12 | 42.89 | 88% |
| 1547 | 2013-11-16 06:46:04 | 46.85 | 93% |
| 1292 | 2013-09-01 09:29:38 | 36.90 | 92% |