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 |
|---|---|---|---|
| 1953 | 2017-12-10 23:25:28 | 87.14 | 96% |
| 1545 | 2017-05-30 17:55:59 | 94.79 | 91% |
| 1241 | 2017-05-17 20:27:46 | 112.43 | 96% |
| 280 | 2013-12-11 20:36:34 | 103.96 | 94% |
| 84 | 2011-12-23 06:26:19 | 105.68 | 94% |