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 |
|---|---|---|---|
| 3972 | 2012-08-02 02:04:07 | 67.28 | 93% |
| 3963 | 2012-08-02 01:54:12 | 73.12 | 93% |
| 3872 | 2012-06-12 21:59:54 | 76.17 | 99% |
| 3766 | 2012-06-02 00:03:52 | 71.99 | 95% |
| 3621 | 2012-05-06 21:44:25 | 70.25 | 93% |
| 3576 | 2012-05-04 18:36:31 | 72.86 | 95% |
| 3248 | 2012-03-27 15:48:13 | 71.36 | 94% |
| 2577 | 2012-01-10 15:53:02 | 69.35 | 94% |
| 2546 | 2012-01-09 22:58:38 | 75.75 | 98% |
| 1376 | 2011-12-21 04:16:40 | 66.91 | 93% |
| 1349 | 2011-12-20 21:00:13 | 63.97 | 93% |
| 1234 | 2011-12-19 20:53:37 | 60.15 | 93% |
| 1038 | 2011-12-10 17:40:14 | 65.05 | 93% |
| 783 | 2011-11-26 23:02:42 | 66.63 | 95% |
| 619 | 2011-10-18 01:44:43 | 48.53 | 85% |
| 374 | 2011-10-14 01:04:25 | 67.31 | 96% |