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 |
|---|---|---|---|
| 7838 | 2012-02-22 20:19:53 | 91.41 | 91% |
| 6875 | 2011-05-12 19:37:38 | 96.76 | 93% |
| 4714 | 2011-04-07 13:41:47 | 91.23 | |
| 4317 | 2011-03-30 18:49:14 | 89.13 | |
| 3744 | 2011-03-15 18:02:25 | 97.45 | |
| 2285 | 2011-03-01 17:10:52 | 82.80 | |
| 1830 | 2011-02-24 15:56:48 | 87.69 | |
| 3 | 2011-02-10 19:35:04 | 80.41 |