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 |
|---|---|---|---|
| 1410 | 2013-12-01 02:07:22 | 75.73 | 97% |
| 1295 | 2013-10-26 06:48:27 | 62.49 | 94% |
| 884 | 2013-10-12 13:17:13 | 62.11 | 97% |
| 193 | 2013-10-01 14:27:20 | 52.74 | 97% |
| 175 | 2013-09-30 15:14:19 | 48.37 | 95% |