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 |
|---|---|---|---|
| 1911 | 2016-09-15 09:58:18 | 95.73 | 93% |
| 1332 | 2014-11-09 17:55:52 | 68.52 | 83% |
| 1155 | 2014-10-30 19:30:11 | 73.47 | 85% |
| 1064 | 2014-10-26 19:26:29 | 62.92 | 84% |
| 947 | 2014-04-07 04:37:27 | 78.29 | 90% |
| 436 | 2013-12-30 17:28:25 | 68.90 | 87% |