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 |
|---|---|---|---|
| 5647 | 2014-10-21 03:37:53 | 92.48 | 99% |
| 5378 | 2013-09-16 03:28:27 | 81.10 | 94% |
| 4774 | 2012-07-08 02:30:40 | 70.10 | 91% |
| 4772 | 2012-07-08 02:27:47 | 70.48 | 90% |
| 4619 | 2012-05-09 01:54:09 | 79.44 | 98% |
| 4248 | 2012-02-27 00:54:00 | 67.84 | 91% |
| 4160 | 2012-02-19 06:31:08 | 76.18 | 94% |
| 3893 | 2012-01-30 01:39:48 | 62.83 | 88% |
| 3829 | 2012-01-22 04:11:51 | 86.48 | 97% |
| 3491 | 2011-12-02 04:29:48 | 78.11 | 97% |
| 1962 | 2011-07-17 02:02:06 | 78.66 | 96% |
| 1132 | 2011-04-19 06:13:35 | 70.36 |