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 |
|---|---|---|---|
| 7004 | 2016-05-20 06:45:39 | 74.98 | 92% |
| 5584 | 2016-03-16 20:55:54 | 69.07 | 91% |
| 3929 | 2016-01-31 06:58:54 | 64.57 | 91% |
| 3231 | 2016-01-19 14:26:57 | 52.94 | 84% |
| 2745 | 2016-01-08 13:11:49 | 52.30 | 86% |
| 2469 | 2015-11-25 14:13:44 | 51.14 | 88% |
| 2040 | 2015-11-19 20:01:11 | 63.13 | 89% |
| 1843 | 2015-11-06 07:59:27 | 55.31 | 86% |
| 1230 | 2015-09-30 12:10:51 | 46.84 | 89% |
| 886 | 2015-08-27 16:08:49 | 53.87 | 95% |