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 |
|---|---|---|---|
| 6852 | 2014-12-07 01:56:33 | 42.11 | 91% |
| 6751 | 2014-11-30 17:35:44 | 47.13 | 94% |
| 6076 | 2014-11-01 17:37:06 | 50.51 | 95% |
| 5626 | 2014-10-15 01:10:11 | 53.14 | 96% |
| 4885 | 2014-09-25 01:22:40 | 37.43 | 86% |
| 3851 | 2014-06-08 05:17:04 | 52.24 | 96% |
| 3395 | 2014-05-13 01:34:37 | 42.45 | 94% |
| 2942 | 2014-04-22 22:53:16 | 46.89 | 97% |
| 2345 | 2014-03-28 16:56:21 | 46.39 | 96% |
| 1683 | 2014-02-10 05:58:58 | 47.27 | 98% |
| 1251 | 2013-09-26 23:04:27 | 38.02 | 90% |
| 998 | 2013-09-23 00:45:55 | 54.50 | 98% |
| 920 | 2013-09-22 02:35:07 | 44.15 | 91% |
| 123 | 2013-09-09 02:35:28 | 36.08 | 92% |