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 |
|---|---|---|---|
| 2434 | 2014-11-24 08:29:44 | 78.66 | 96% |
| 2397 | 2014-11-23 15:14:19 | 76.59 | 97% |
| 2225 | 2014-11-18 14:22:40 | 75.39 | 97% |
| 1955 | 2014-11-03 11:11:46 | 71.67 | 96% |
| 1092 | 2014-09-26 03:27:42 | 63.75 | 93% |
| 978 | 2014-09-22 12:44:51 | 61.23 | 94% |
| 891 | 2014-09-22 07:19:56 | 70.04 | 96% |
| 555 | 2014-09-08 10:34:25 | 59.63 | 96% |
| 206 | 2014-09-01 10:54:37 | 60.17 | 96% |