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 |
|---|---|---|---|
| 5989 | 2014-02-06 05:40:39 | 87.45 | 95% |
| 5739 | 2014-01-21 17:48:26 | 91.53 | 95% |
| 5172 | 2013-09-07 19:05:05 | 88.44 | 96% |
| 4977 | 2013-08-19 20:21:49 | 81.50 | 93% |
| 4455 | 2013-07-17 01:21:51 | 79.82 | 94% |
| 3788 | 2013-04-02 04:23:05 | 85.04 | 96% |
| 3730 | 2013-03-30 09:05:49 | 70.72 | 89% |
| 3435 | 2013-03-12 15:41:32 | 79.58 | 91% |
| 2670 | 2013-02-08 10:00:33 | 66.37 | 92% |
| 1598 | 2013-01-19 18:38:29 | 63.91 | 97% |
| 1023 | 2013-01-09 05:38:22 | 62.33 | 93% |
| 762 | 2013-01-05 06:06:44 | 57.27 | 91% |
| 222 | 2013-01-01 02:40:44 | 65.84 | 95% |
| 213 | 2013-01-01 02:29:46 | 58.19 | 95% |