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 |
|---|---|---|---|
| 2185 | 2015-05-23 21:30:48 | 83.05 | 96% |
| 1889 | 2015-01-10 10:06:20 | 85.17 | 97% |
| 1741 | 2014-12-29 22:33:59 | 86.44 | 97% |
| 1555 | 2014-12-17 09:55:39 | 85.25 | 99% |
| 422 | 2011-10-18 20:05:12 | 71.96 | 99% |