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 |
|---|---|---|---|
| 5945 | 2012-03-07 15:37:16 | 63.12 | 89% |
| 5935 | 2012-03-07 15:21:58 | 67.74 | 89% |
| 5911 | 2012-03-06 23:47:41 | 54.13 | 85% |
| 5163 | 2012-02-07 00:58:34 | 66.94 | 90% |
| 4640 | 2012-01-20 15:29:38 | 67.18 | 93% |
| 4632 | 2012-01-19 15:43:40 | 65.59 | 87% |
| 4370 | 2012-01-10 15:53:11 | 57.20 | 84% |
| 3860 | 2011-12-26 16:05:47 | 62.04 | 85% |
| 3783 | 2011-12-21 15:48:25 | 65.04 | 86% |
| 2922 | 2011-11-22 01:08:25 | 61.09 | 85% |
| 2372 | 2011-11-05 01:31:22 | 66.04 | 89% |
| 2127 | 2011-10-30 01:19:30 | 56.84 | 85% |
| 876 | 2011-09-15 00:39:09 | 66.48 | 88% |
| 427 | 2011-08-26 23:49:22 | 62.03 | 87% |