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 |
|---|---|---|---|
| 3550 | 2016-11-05 02:25:27 | 73.62 | 90% |
| 3217 | 2016-09-28 15:15:10 | 75.09 | 95% |
| 2586 | 2016-08-27 05:34:35 | 69.65 | 92% |
| 2043 | 2016-06-03 15:08:51 | 78.54 | 97% |
| 1090 | 2016-04-16 10:15:42 | 81.09 | 98% |
| 709 | 2016-04-09 01:14:38 | 68.80 | 97% |
| 434 | 2016-04-01 14:36:37 | 66.84 | 94% |
| 249 | 2016-03-30 01:47:40 | 59.64 | 94% |