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 |
|---|---|---|---|
| 4073 | 2013-11-13 17:39:33 | 87.99 | 97% |
| 4024 | 2013-11-13 16:10:57 | 77.91 | 94% |
| 4006 | 2013-11-12 16:14:33 | 89.55 | 97% |
| 3606 | 2012-06-19 12:38:28 | 78.80 | 96% |
| 3379 | 2012-06-12 13:15:23 | 88.09 | 99% |
| 3297 | 2012-06-10 08:09:45 | 79.90 | 97% |
| 1055 | 2011-08-31 20:52:07 | 53.17 | 94% |
| 890 | 2011-08-30 05:38:08 | 54.98 | 98% |