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 |
|---|---|---|---|
| 3987 | 2014-09-30 12:50:53 | 58.62 | 100% |
| 3825 | 2014-07-10 11:07:12 | 65.53 | 96% |
| 3676 | 2014-02-25 08:08:03 | 76.26 | 98% |
| 3542 | 2013-12-17 10:52:15 | 68.03 | 97% |
| 3171 | 2013-10-17 12:15:16 | 78.22 | 100% |
| 3103 | 2013-09-24 08:47:30 | 66.99 | 96% |
| 1727 | 2011-06-16 08:05:40 | 76.76 | 97% |
| 1247 | 2010-10-19 13:55:09 | 69.02 | |
| 1062 | 2010-09-07 14:26:51 | 65.74 |