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 |
|---|---|---|---|
| 1967 | 2013-08-14 03:09:16 | 117.08 | 96% |
| 1802 | 2013-07-25 02:39:44 | 130.41 | 100% |
| 1742 | 2013-07-24 01:31:48 | 108.69 | 96% |
| 1402 | 2013-07-17 22:46:14 | 118.35 | 98% |
| 1354 | 2013-07-17 22:06:48 | 124.85 | 98% |
| 356 | 2013-05-28 03:05:52 | 131.44 | 100% |
| 267 | 2013-05-27 03:33:15 | 101.31 | 91% |