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 |
|---|---|---|---|
| 3568 | 2011-11-28 19:14:25 | 90.77 | 88% |
| 2819 | 2011-01-13 19:29:38 | 96.91 | |
| 2704 | 2011-01-02 12:00:51 | 98.00 | |
| 2531 | 2010-12-08 23:29:21 | 90.71 | |
| 2234 | 2010-11-18 17:59:27 | 95.00 | |
| 2148 | 2010-11-02 12:25:25 | 93.28 | |
| 2138 | 2010-11-01 21:26:32 | 88.18 | |
| 2086 | 2010-10-24 21:22:12 | 97.40 | |
| 2038 | 2010-10-08 09:14:01 | 115.61 |