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 |
|---|---|---|---|
| 8669 | 2014-03-25 05:15:52 | 76.99 | 91% |
| 8434 | 2014-01-26 08:46:49 | 71.67 | 93% |
| 8412 | 2014-01-22 12:53:48 | 82.58 | 95% |
| 8220 | 2013-12-21 06:53:40 | 76.72 | 92% |
| 7265 | 2013-06-27 05:03:59 | 84.88 | 95% |
| 5281 | 2013-02-15 09:33:16 | 68.49 | 91% |
| 4570 | 2012-12-06 11:52:36 | 60.11 | 86% |
| 2300 | 2012-08-20 12:09:43 | 61.87 | 90% |
| 2102 | 2012-08-13 06:17:06 | 56.38 | 83% |
| 1934 | 2012-08-11 07:31:57 | 59.47 | 93% |
| 1669 | 2012-08-05 10:06:02 | 53.55 | 86% |
| 339 | 2012-06-08 11:13:58 | 60.34 | 94% |