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 |
|---|---|---|---|
| 4965 | 2015-11-06 19:49:40 | 92.94 | 93% |
| 4704 | 2015-10-20 22:53:26 | 100.36 | 96% |
| 3372 | 2014-03-26 20:36:06 | 106.73 | 98% |
| 2867 | 2013-02-07 07:18:26 | 99.45 | 97% |
| 2506 | 2011-09-06 12:25:18 | 96.60 | 95% |
| 2222 | 2011-06-23 00:42:31 | 83.64 | 92% |
| 2062 | 2011-05-27 22:56:12 | 107.19 | 96% |
| 2013 | 2011-04-20 16:55:14 | 79.40 | |
| 1890 | 2011-03-16 22:32:13 | 84.89 | |
| 1172 | 2010-12-01 19:57:51 | 93.64 | |
| 458 | 2010-06-02 00:45:23 | 89.37 |