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 |
|---|---|---|---|
| 1638 | 2015-01-22 16:27:23 | 80.27 | 94% |
| 1263 | 2013-12-17 16:53:13 | 66.11 | 89% |
| 1000 | 2013-09-30 11:33:03 | 75.51 | 94% |
| 787 | 2013-06-11 09:26:55 | 69.02 | 96% |
| 430 | 2012-11-30 13:17:24 | 56.61 | 96% |