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 |
|---|---|---|---|
| 4347 | 2017-01-29 22:12:51 | 98.12 | 99% |
| 2597 | 2017-01-07 05:59:29 | 76.44 | 89% |
| 2442 | 2017-01-06 07:51:51 | 79.69 | 94% |
| 1504 | 2016-12-29 03:08:34 | 82.04 | 96% |
| 1241 | 2016-12-28 17:11:19 | 78.08 | 94% |