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 |
|---|---|---|---|
| 2470 | 2014-01-31 13:19:43 | 78.37 | 97% |
| 2407 | 2014-01-24 13:09:13 | 72.54 | 93% |
| 1675 | 2013-11-25 13:01:54 | 77.19 | 94% |
| 1534 | 2013-11-19 10:54:36 | 79.72 | 97% |
| 1253 | 2013-10-29 10:37:08 | 71.82 | 94% |
| 613 | 2013-03-21 12:57:55 | 71.69 | 95% |
| 66 | 2013-02-20 11:24:07 | 76.64 | 96% |