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 |
|---|---|---|---|
| 3589 | 2014-11-03 07:17:32 | 63.33 | 96% |
| 3467 | 2014-01-30 12:54:51 | 61.60 | 93% |
| 2394 | 2013-08-05 00:06:45 | 57.21 | 96% |
| 1904 | 2013-07-20 01:51:21 | 56.11 | 96% |
| 1582 | 2013-07-06 02:32:14 | 53.52 | 93% |
| 1487 | 2013-07-02 11:44:14 | 51.24 | 94% |