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 |
|---|---|---|---|
| 9969 | 2012-06-08 04:43:19 | 88.27 | 98% |
| 9855 | 2012-05-31 05:11:33 | 83.01 | 97% |
| 8933 | 2011-11-29 05:26:44 | 87.15 | 96% |
| 8614 | 2011-11-15 08:16:08 | 76.27 | 93% |
| 8225 | 2011-10-27 03:46:08 | 78.96 | 95% |
| 7704 | 2010-09-07 23:55:34 | 78.52 | |
| 7633 | 2010-08-18 02:34:58 | 89.44 | |
| 7631 | 2010-08-18 02:33:18 | 73.88 | |
| 6825 | 2010-06-03 01:39:43 | 75.12 | |
| 6779 | 2010-06-02 05:58:23 | 81.81 | |
| 6326 | 2010-05-19 05:43:20 | 76.93 | |
| 6274 | 2010-05-19 00:12:53 | 79.16 | |
| 6118 | 2010-05-14 02:45:19 | 77.35 | |
| 6086 | 2010-05-13 02:04:09 | 65.20 |