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 |
|---|---|---|---|
| 5992 | 2015-12-19 12:39:40 | 44.63 | 85% |
| 5103 | 2014-10-18 13:08:21 | 46.31 | 88% |
| 4815 | 2014-08-06 03:06:47 | 53.33 | 89% |
| 4353 | 2014-06-06 13:06:02 | 48.96 | 87% |
| 4220 | 2014-06-01 21:14:53 | 46.79 | 91% |
| 1660 | 2014-03-06 12:13:01 | 46.15 | 93% |