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 |
|---|---|---|---|
| 4764 | 2017-12-21 23:31:33 | 63.47 | 95% |
| 3890 | 2017-02-25 15:08:43 | 68.77 | 92% |
| 2536 | 2016-04-09 22:23:01 | 77.97 | 93% |
| 2468 | 2016-03-25 19:03:19 | 65.95 | 93% |
| 1357 | 2013-04-20 16:13:10 | 78.51 | 93% |
| 916 | 2010-07-26 20:10:58 | 66.94 | |
| 798 | 2010-07-14 18:14:45 | 63.52 |