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 |
|---|---|---|---|
| 3269 | 2014-09-23 17:09:46 | 61.16 | 89% |
| 3172 | 2014-09-18 11:59:25 | 60.19 | 89% |
| 1933 | 2014-02-05 12:35:55 | 61.40 | 94% |
| 1642 | 2014-01-06 13:17:38 | 56.15 | 89% |
| 486 | 2013-08-22 17:04:37 | 52.86 | 94% |