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 |
|---|---|---|---|
| 3047 | 2013-07-16 22:27:54 | 61.51 | 89% |
| 2089 | 2011-11-18 10:44:44 | 56.14 | 89% |
| 1992 | 2011-10-31 17:56:52 | 63.93 | 89% |
| 1517 | 2011-08-17 18:14:59 | 63.08 | 91% |
| 1506 | 2011-06-20 14:06:27 | 59.33 | 90% |
| 1123 | 2010-11-23 18:56:23 | 56.71 | |
| 1049 | 2010-10-15 10:07:22 | 53.69 | |
| 332 | 2010-08-16 20:49:07 | 55.65 |