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 |
|---|---|---|---|
| 19733 | 2010-07-30 19:18:34 | 99.48 | |
| 18743 | 2010-07-17 19:24:56 | 112.49 | |
| 17854 | 2010-07-09 19:51:52 | 90.68 | |
| 17798 | 2010-07-08 22:32:27 | 102.00 | |
| 15052 | 2010-06-12 19:31:20 | 106.90 | |
| 14234 | 2010-06-01 16:33:07 | 99.35 | |
| 14011 | 2010-05-26 18:58:15 | 90.01 | |
| 13976 | 2010-05-26 15:36:56 | 104.67 | |
| 13783 | 2010-05-23 23:06:12 | 88.51 | |
| 13448 | 2010-05-18 21:24:24 | 87.47 |