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 |
|---|---|---|---|
| 5856 | 2016-01-27 07:50:29 | 50.75 | 93% |
| 5751 | 2015-12-23 23:35:43 | 47.85 | 94% |
| 5456 | 2015-10-07 17:57:33 | 55.95 | 95% |
| 4976 | 2015-07-20 21:46:42 | 45.32 | 92% |
| 4712 | 2015-06-17 22:56:46 | 54.06 | 96% |
| 3065 | 2014-09-05 13:48:11 | 43.81 | 94% |
| 810 | 2014-05-07 08:23:29 | 39.68 | 96% |