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 |
|---|---|---|---|
| 1393 | 2017-06-12 18:37:44 | 141.99 | 99% |
| 1230 | 2016-08-22 14:57:19 | 141.26 | 95% |
| 531 | 2016-06-08 18:08:38 | 128.36 | 87% |
| 489 | 2016-06-07 14:51:15 | 148.60 | 85% |
| 361 | 2016-06-02 15:49:16 | 147.13 | 83% |