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 |
|---|---|---|---|
| 4460 | 2014-12-01 20:21:01 | 68.65 | 93% |
| 4390 | 2014-11-20 00:26:23 | 58.06 | 84% |
| 4013 | 2014-11-02 23:50:14 | 60.20 | 87% |
| 3756 | 2014-10-22 19:35:57 | 70.86 | 92% |
| 3658 | 2014-10-17 23:45:48 | 68.75 | 94% |
| 3582 | 2014-10-16 00:11:23 | 57.05 | 89% |
| 3509 | 2014-10-15 01:10:01 | 64.38 | 94% |
| 3462 | 2014-10-14 19:04:22 | 61.79 | 88% |
| 2967 | 2014-10-03 19:33:50 | 64.89 | 92% |
| 2266 | 2014-09-11 23:38:22 | 63.18 | 92% |
| 1148 | 2014-08-14 14:57:35 | 57.34 | 93% |
| 997 | 2014-08-11 15:30:54 | 53.42 | 93% |
| 731 | 2014-08-07 15:43:44 | 50.95 | 92% |