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 |
|---|---|---|---|
| 3365 | 2013-07-17 06:20:19 | 56.09 | 93% |
| 3337 | 2013-04-24 03:39:34 | 52.85 | 91% |
| 3071 | 2013-03-21 11:16:33 | 52.06 | 91% |
| 2911 | 2013-03-15 03:09:26 | 63.04 | 96% |
| 2554 | 2013-02-26 14:51:43 | 53.77 | 94% |
| 1226 | 2013-01-19 13:41:28 | 47.81 | 89% |
| 800 | 2013-01-11 13:38:57 | 45.58 | 91% |
| 118 | 2013-01-01 01:43:30 | 50.15 | 95% |
| 66 | 2012-12-31 00:46:19 | 43.64 | 94% |