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 |
|---|---|---|---|
| 5310 | 2012-05-01 09:29:37 | 149.27 | 82% |
| 5240 | 2012-02-27 15:13:02 | 123.56 | 83% |
| 5143 | 2011-11-05 02:25:18 | 119.91 | 83% |
| 4698 | 2011-06-11 13:37:04 | 115.67 | 84% |
| 4644 | 2011-06-11 10:02:03 | 126.20 | 83% |
| 4279 | 2011-05-30 13:47:43 | 112.10 | 81% |
| 4222 | 2011-05-28 07:01:00 | 107.31 | 83% |
| 4129 | 2011-05-16 08:26:11 | 115.05 | 83% |
| 3822 | 2011-04-13 10:23:43 | 144.04 | |
| 3612 | 2010-10-18 06:13:10 | 131.84 |