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 |
|---|---|---|---|
| 2631 | 2017-06-18 21:26:39 | 66.28 | 96% |
| 2270 | 2017-03-22 00:35:07 | 58.13 | 90% |
| 1997 | 2017-02-28 05:23:54 | 67.63 | 96% |
| 1799 | 2017-02-06 07:44:38 | 69.64 | 96% |
| 1785 | 2017-02-06 06:07:52 | 64.06 | 96% |
| 1369 | 2016-12-07 10:00:44 | 55.29 | 93% |
| 344 | 2016-01-22 10:40:16 | 39.40 | 92% |
| 271 | 2016-01-18 21:03:47 | 38.30 | 89% |
| 210 | 2016-01-17 23:19:56 | 40.04 | 93% |