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 |
|---|---|---|---|
| 4083 | 2012-07-29 23:55:30 | 95.88 | 96% |
| 3888 | 2012-05-19 23:09:21 | 100.57 | 96% |
| 3526 | 2012-01-12 13:00:14 | 105.46 | 97% |
| 3512 | 2012-01-12 10:32:44 | 98.34 | 96% |
| 2272 | 2011-03-26 15:09:24 | 90.66 | |
| 1951 | 2010-09-27 21:17:47 | 92.84 |