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 |
|---|---|---|---|
| 3023 | 2016-12-16 21:34:18 | 83.53 | 98% |
| 2582 | 2015-12-29 20:38:54 | 79.56 | 97% |
| 1453 | 2015-02-13 15:14:08 | 71.43 | 94% |
| 1443 | 2015-02-13 13:33:37 | 72.88 | 94% |
| 994 | 2015-01-09 21:28:57 | 88.46 | 100% |
| 541 | 2014-11-12 16:00:37 | 71.09 | 94% |
| 352 | 2014-08-28 22:19:04 | 78.41 | 97% |