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 |
|---|---|---|---|
| 2598 | 2015-10-24 16:30:08 | 103.97 | 100% |
| 1285 | 2014-12-13 15:56:46 | 81.44 | 94% |
| 1212 | 2014-12-12 13:39:35 | 80.13 | 94% |
| 458 | 2014-08-05 14:19:34 | 74.65 | 94% |
| 452 | 2014-08-05 05:17:54 | 61.11 | 92% |
| 110 | 2014-07-11 23:40:58 | 73.79 | 96% |