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 |
|---|---|---|---|
| 3955 | 2014-11-13 09:49:33 | 110.83 | 99% |
| 3720 | 2014-11-08 10:41:28 | 107.50 | 99% |
| 3400 | 2014-10-24 16:11:51 | 110.89 | 99% |
| 3196 | 2014-10-18 14:11:08 | 107.63 | 98% |
| 3182 | 2014-10-17 10:09:43 | 89.11 | 92% |
| 3129 | 2014-10-14 16:05:00 | 109.25 | 97% |
| 2710 | 2014-09-20 14:09:33 | 112.79 | 100% |
| 2061 | 2013-05-13 12:56:25 | 92.60 | 93% |
| 1960 | 2013-05-09 09:59:00 | 98.71 | 97% |
| 1953 | 2013-05-09 09:51:30 | 115.85 | 100% |
| 1599 | 2013-04-28 11:04:40 | 104.79 | 98% |
| 1077 | 2013-04-12 08:53:00 | 96.24 | 95% |
| 185 | 2013-03-05 08:55:18 | 91.01 | 97% |