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 |
|---|---|---|---|
| 2971 | 2014-06-08 20:44:43 | 98.63 | 95% |
| 2528 | 2012-09-08 16:12:13 | 109.11 | 99% |
| 2163 | 2012-07-26 05:08:50 | 105.39 | 96% |
| 2086 | 2012-07-22 15:55:30 | 99.13 | 95% |
| 1696 | 2010-11-09 14:49:07 | 107.46 |