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 |
|---|---|---|---|
| 5795 | 2012-05-13 05:07:36 | 93.70 | 100% |
| 5043 | 2012-05-04 10:28:43 | 72.15 | 94% |
| 4910 | 2012-05-02 23:35:29 | 72.61 | 90% |
| 4508 | 2012-04-30 08:25:07 | 73.12 | 94% |
| 4439 | 2012-04-30 06:30:32 | 83.78 | 95% |
| 4100 | 2012-04-26 08:03:49 | 82.33 | 98% |
| 3964 | 2012-04-25 09:44:32 | 85.02 | 100% |
| 3546 | 2012-04-22 10:09:52 | 82.54 | 96% |
| 2312 | 2012-04-05 10:01:03 | 82.73 | 96% |
| 906 | 2012-03-21 03:32:56 | 73.49 | 93% |
| 143 | 2012-03-11 10:08:24 | 82.50 | 97% |