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 |
|---|---|---|---|
| 2094 | 2015-06-07 20:34:27 | 97.39 | 89% |
| 1998 | 2015-05-04 03:37:54 | 96.77 | 77% |
| 1118 | 2015-03-30 03:18:04 | 102.51 | 89% |
| 438 | 2015-03-02 02:09:12 | 73.18 | 94% |
| 307 | 2015-02-12 02:17:13 | 76.46 | 97% |