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 |
|---|---|---|---|
| 1133 | 2015-06-21 07:51:09 | 100.14 | 91% |
| 1078 | 2015-03-11 18:11:25 | 102.14 | 93% |
| 882 | 2014-09-06 12:50:23 | 99.09 | 90% |
| 780 | 2014-08-06 07:33:25 | 100.82 | 91% |
| 385 | 2012-01-02 15:04:16 | 63.96 | 80% |