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 |
|---|---|---|---|
| 1320 | 2015-02-06 04:55:06 | 102.97 | 97% |
| 1015 | 2015-01-29 05:30:04 | 96.93 | 98% |
| 913 | 2015-01-22 15:23:42 | 88.27 | 98% |
| 27 | 2014-12-29 15:11:43 | 73.87 | 92% |