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 |
|---|---|---|---|
| 2025 | 2016-11-30 19:14:01 | 94.95 | 94% |
| 1367 | 2016-10-27 19:07:07 | 88.90 | 93% |
| 792 | 2016-09-13 18:42:42 | 81.52 | 95% |
| 572 | 2016-08-27 11:27:16 | 76.17 | 95% |