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 |
|---|---|---|---|
| 3483 | 2014-11-27 12:47:32 | 135.32 | 96% |
| 3397 | 2014-11-21 20:24:50 | 130.91 | 98% |
| 3302 | 2014-11-18 10:15:06 | 142.57 | 100% |
| 3151 | 2014-11-16 08:16:51 | 124.57 | 95% |
| 2209 | 2014-06-25 13:34:57 | 113.72 | 93% |
| 1738 | 2014-06-16 08:53:07 | 126.98 | 95% |
| 1299 | 2014-06-08 12:45:50 | 120.48 | 94% |
| 1006 | 2014-06-06 22:48:44 | 128.89 | 99% |
| 792 | 2014-06-01 13:26:42 | 116.14 | 94% |
| 223 | 2014-05-26 12:24:24 | 100.10 | 91% |
| 30 | 2014-05-12 13:59:18 | 102.83 | 95% |
| 23 | 2014-05-12 13:54:03 | 104.66 | 95% |
| 6 | 2014-05-12 13:39:24 | 103.06 | 92% |