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 |
|---|---|---|---|
| 2158 | 2014-07-22 19:35:34 | 61.64 | 96% |
| 1958 | 2013-04-03 19:23:04 | 55.37 | 92% |
| 1783 | 2013-03-10 13:16:54 | 59.81 | 95% |
| 1446 | 2013-02-25 17:02:19 | 57.70 | 92% |
| 1015 | 2013-02-10 10:59:46 | 59.45 | 95% |
| 970 | 2012-09-13 19:27:17 | 62.75 | 96% |
| 785 | 2011-12-17 17:29:01 | 56.58 | 94% |
| 645 | 2011-11-27 20:56:56 | 59.13 | 94% |
| 352 | 2011-11-13 13:09:26 | 59.76 | 94% |