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 |
|---|---|---|---|
| 4528 | 2014-08-27 17:33:48 | 76.19 | 95% |
| 3889 | 2014-03-08 20:04:20 | 69.00 | 93% |
| 3705 | 2014-01-28 16:51:37 | 67.26 | 93% |
| 3508 | 2014-01-03 14:37:07 | 71.01 | 94% |
| 3416 | 2013-12-31 11:50:33 | 65.79 | 91% |
| 3392 | 2013-12-30 05:17:51 | 63.56 | 87% |
| 3087 | 2013-12-22 04:15:22 | 68.20 | 94% |
| 2829 | 2013-12-16 17:20:10 | 62.18 | 94% |
| 1905 | 2013-11-08 23:02:08 | 61.44 | 91% |
| 695 | 2013-06-08 15:22:41 | 57.87 | 95% |
| 571 | 2013-01-20 19:27:21 | 55.72 | 93% |
| 561 | 2013-01-20 19:12:43 | 54.52 | 93% |
| 43 | 2012-04-06 18:51:31 | 48.31 | 89% |