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 |
|---|---|---|---|
| 6911 | 2016-03-18 13:09:16 | 55.57 | 90% |
| 5714 | 2015-01-19 18:24:49 | 50.23 | 86% |
| 5629 | 2015-01-16 15:32:55 | 56.58 | 92% |
| 5624 | 2015-01-16 15:23:48 | 53.38 | 92% |
| 4988 | 2015-01-05 12:14:25 | 58.35 | 92% |
| 3832 | 2014-08-12 15:44:01 | 56.54 | 91% |
| 2877 | 2013-12-31 14:49:10 | 52.49 | 92% |
| 2710 | 2013-12-25 19:53:27 | 53.62 | 90% |
| 2490 | 2013-12-20 20:40:09 | 50.82 | 93% |
| 2430 | 2013-12-14 20:00:53 | 52.60 | 93% |
| 2144 | 2013-11-29 19:30:51 | 52.85 | 92% |
| 847 | 2013-09-08 12:29:19 | 47.20 | 90% |
| 777 | 2013-08-30 19:34:14 | 52.79 | 93% |
| 203 | 2013-07-06 14:58:26 | 63.53 | 96% |