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 |
|---|---|---|---|
| 9197 | 2015-03-03 07:24:18 | 95.95 | 93% |
| 9082 | 2014-07-07 10:27:29 | 89.04 | 93% |
| 8923 | 2014-06-19 09:13:50 | 85.54 | 94% |
| 7315 | 2013-03-04 17:06:04 | 101.66 | 95% |
| 6947 | 2012-09-08 08:54:26 | 98.29 | 94% |
| 6858 | 2012-08-29 11:23:42 | 98.19 | 94% |
| 6508 | 2012-04-01 12:08:23 | 94.78 | 93% |
| 5692 | 2011-12-12 10:29:37 | 88.94 | 94% |
| 5290 | 2011-11-08 14:00:13 | 80.62 | 91% |
| 5200 | 2010-12-07 19:47:00 | 78.24 | |
| 3832 | 2010-11-01 04:00:04 | 79.08 | |
| 1961 | 2010-06-24 08:04:55 | 80.76 | |
| 1724 | 2010-05-17 16:24:28 | 75.60 |