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 |
|---|---|---|---|
| 6627 | 2013-11-30 07:09:43 | 103.56 | 97% |
| 6592 | 2013-06-17 22:46:48 | 105.01 | 98% |
| 6203 | 2012-12-12 23:19:05 | 104.73 | 97% |
| 5629 | 2012-11-05 08:19:30 | 81.60 | 94% |
| 3645 | 2011-05-10 08:51:07 | 97.36 | 98% |
| 3548 | 2011-05-03 06:27:47 | 99.95 | 100% |
| 3466 | 2011-04-27 03:01:07 | 82.89 | |
| 3294 | 2011-04-19 20:21:03 | 89.70 | |
| 2785 | 2011-03-31 04:12:06 | 95.35 | |
| 2711 | 2011-03-24 05:54:07 | 99.68 | |
| 2421 | 2011-03-15 00:03:11 | 89.93 | |
| 987 | 2011-01-13 05:53:48 | 76.38 | |
| 929 | 2011-01-12 02:12:55 | 92.87 | |
| 867 | 2011-01-08 08:34:13 | 79.13 | |
| 578 | 2010-12-31 09:08:41 | 67.95 |