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 |
|---|---|---|---|
| 2063 | 2016-08-12 22:06:08 | 92.44 | 97% |
| 2009 | 2015-08-30 21:41:10 | 93.35 | 97% |
| 1969 | 2015-03-28 17:09:30 | 86.46 | 94% |
| 1923 | 2015-02-21 23:31:53 | 88.49 | 96% |
| 1580 | 2014-10-06 20:02:16 | 92.77 | 97% |
| 174 | 2014-01-20 16:44:48 | 64.00 | 96% |
| 99 | 2014-01-13 17:31:29 | 58.35 | 92% |