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 |
|---|---|---|---|
| 1940 | 2013-05-29 22:25:53 | 57.19 | 98% |
| 1897 | 2013-04-21 22:22:44 | 59.22 | 96% |
| 1575 | 2013-03-28 00:01:22 | 66.00 | 98% |
| 1257 | 2013-03-12 17:35:25 | 69.46 | 97% |
| 836 | 2013-02-24 16:40:24 | 66.57 | 96% |
| 650 | 2013-02-22 13:58:03 | 65.93 | 96% |