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 |
|---|---|---|---|
| 4351 | 2012-08-27 17:18:43 | 67.12 | 90% |
| 4160 | 2012-06-07 17:05:12 | 85.04 | 96% |
| 4073 | 2012-06-05 12:13:34 | 79.70 | 96% |
| 3785 | 2012-05-15 20:30:06 | 72.83 | 93% |
| 3436 | 2012-04-25 13:52:07 | 75.99 | 92% |
| 3435 | 2012-04-25 13:51:09 | 79.42 | 93% |
| 2369 | 2012-01-16 18:30:42 | 69.76 | 96% |
| 1726 | 2011-12-20 23:43:32 | 66.35 | 95% |
| 991 | 2011-11-28 10:59:20 | 59.32 | 91% |
| 444 | 2011-10-25 14:49:12 | 64.08 | 96% |
| 142 | 2011-10-10 13:07:59 | 44.17 | 90% |