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 |
|---|---|---|---|
| 1400 | 2014-11-08 03:06:18 | 96.91 | 92% |
| 1316 | 2014-10-22 23:23:16 | 107.17 | 94% |
| 862 | 2014-10-06 07:20:21 | 103.00 | 95% |
| 275 | 2014-09-17 05:58:10 | 83.32 | 90% |
| 265 | 2014-09-17 04:31:05 | 109.80 | 98% |