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 |
|---|---|---|---|
| 7550 | 2016-12-12 19:42:05 | 61.73 | 91% |
| 6797 | 2015-03-29 18:41:22 | 64.85 | 94% |
| 5105 | 2014-04-19 08:02:38 | 67.12 | 88% |
| 3826 | 2014-04-05 10:28:24 | 77.91 | 95% |
| 3482 | 2014-03-26 14:54:47 | 76.60 | 93% |
| 3335 | 2014-03-24 15:04:36 | 70.16 | 92% |
| 2059 | 2013-08-23 06:40:32 | 68.80 | 93% |
| 974 | 2012-10-29 11:37:13 | 67.34 | 89% |
| 897 | 2012-10-23 17:04:13 | 72.66 | 93% |
| 865 | 2012-10-23 09:57:18 | 72.72 | 93% |
| 631 | 2012-10-07 06:35:40 | 60.34 | 89% |
| 387 | 2012-07-19 16:13:52 | 65.55 | 94% |
| 44 | 2012-03-31 05:59:53 | 64.40 | 91% |