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 |
|---|---|---|---|
| 2982 | 2016-01-19 22:48:37 | 56.80 | 86% |
| 2881 | 2016-01-07 19:00:51 | 55.12 | 84% |
| 2378 | 2013-09-13 21:53:54 | 72.21 | 90% |
| 2095 | 2013-06-22 19:41:40 | 71.10 | 85% |
| 1862 | 2013-06-18 23:23:46 | 78.06 | 90% |
| 1802 | 2013-06-18 11:20:32 | 70.66 | 86% |
| 1799 | 2013-06-18 11:17:50 | 70.59 | 87% |
| 1643 | 2013-06-17 16:17:53 | 66.25 | 83% |
| 1400 | 2013-06-10 21:14:38 | 66.58 | 92% |
| 1046 | 2013-06-07 18:28:31 | 86.84 | 93% |
| 1002 | 2013-06-07 17:31:36 | 86.50 | 94% |
| 536 | 2013-06-01 18:20:02 | 67.33 | 89% |
| 513 | 2013-06-01 17:50:25 | 79.40 | 91% |
| 372 | 2013-05-30 19:34:14 | 69.56 | 91% |