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 |
|---|---|---|---|
| 7145 | 2015-03-21 15:37:55 | 45.67 | 96% |
| 6881 | 2015-01-22 19:23:07 | 47.01 | 98% |
| 6236 | 2014-12-30 15:18:31 | 40.37 | 96% |
| 5728 | 2014-12-17 19:57:18 | 47.07 | 99% |
| 5219 | 2014-02-20 20:01:38 | 46.11 | 98% |
| 4944 | 2014-01-28 22:48:04 | 44.87 | 96% |
| 3674 | 2013-01-15 20:18:03 | 48.03 | 98% |
| 3244 | 2013-01-03 22:16:23 | 42.70 | 96% |
| 2853 | 2012-12-25 22:07:18 | 48.56 | 99% |
| 2202 | 2012-02-23 18:17:34 | 43.04 | 95% |
| 1684 | 2011-12-26 14:05:43 | 42.69 | 96% |
| 946 | 2011-11-17 18:12:04 | 41.54 | 98% |