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 |
|---|---|---|---|
| 1600 | 2014-07-26 01:53:49 | 73.80 | 94% |
| 1532 | 2014-07-11 13:59:43 | 66.99 | 89% |
| 1441 | 2014-07-02 12:45:12 | 70.63 | 95% |
| 656 | 2014-04-27 11:59:15 | 69.31 | 93% |
| 615 | 2014-04-26 13:57:57 | 70.40 | 94% |
| 519 | 2013-02-14 19:45:42 | 70.05 | 98% |