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 |
|---|---|---|---|
| 3388 | 2015-09-28 17:12:22 | 68.27 | 95% |
| 3301 | 2015-09-27 13:32:46 | 65.90 | 93% |
| 2335 | 2015-08-26 08:28:11 | 65.83 | 95% |
| 1901 | 2015-07-28 13:59:10 | 60.21 | 90% |
| 1315 | 2015-07-09 12:20:14 | 58.79 | 91% |
| 1302 | 2015-07-09 09:22:45 | 54.89 | 91% |
| 201 | 2015-03-10 13:55:23 | 47.23 | 88% |
| 112 | 2015-01-22 19:42:18 | 52.91 | 91% |