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 |
|---|---|---|---|
| 2540 | 2016-04-21 07:54:01 | 67.51 | 94% |
| 2275 | 2015-08-24 07:26:31 | 75.30 | 99% |
| 1197 | 2014-07-02 16:18:12 | 73.11 | 97% |
| 1041 | 2014-05-28 16:41:51 | 72.70 | 97% |
| 1023 | 2014-05-27 16:02:51 | 63.68 | 91% |
| 50 | 2013-04-19 12:06:34 | 63.75 | 91% |