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 |
|---|---|---|---|
| 1662 | 2018-06-05 09:51:12 | 87.53 | 98% |
| 1472 | 2014-07-23 07:45:50 | 70.78 | 89% |
| 1206 | 2014-07-02 03:02:57 | 74.44 | 93% |
| 1156 | 2014-06-30 08:36:33 | 74.31 | 91% |
| 666 | 2011-09-27 08:47:49 | 73.15 | 94% |
| 219 | 2011-09-21 17:42:47 | 53.00 | 85% |