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 |
|---|---|---|---|
| 3856 | 2014-01-08 05:03:53 | 80.90 | 99% |
| 3795 | 2013-11-20 16:29:21 | 69.73 | 96% |
| 3003 | 2012-12-18 21:34:17 | 74.76 | 98% |
| 684 | 2012-04-03 17:20:24 | 68.74 | 97% |
| 497 | 2012-02-29 03:13:58 | 63.84 | 96% |