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 |
|---|---|---|---|
| 1737 | 2016-06-19 23:12:51 | 92.85 | 96% |
| 1629 | 2016-06-10 21:00:45 | 111.60 | 100% |
| 1497 | 2016-05-31 19:42:10 | 102.45 | 99% |
| 637 | 2016-02-05 16:52:01 | 86.44 | 92% |