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 |
|---|---|---|---|
| 5358 | 2013-07-13 06:40:32 | 58.90 | 91% |
| 4623 | 2013-05-03 06:17:48 | 60.60 | 95% |
| 4112 | 2013-02-20 18:02:21 | 58.90 | 91% |
| 3640 | 2013-01-22 10:34:17 | 54.66 | 92% |
| 3355 | 2013-01-04 21:00:41 | 62.91 | 95% |
| 2213 | 2012-11-24 14:50:46 | 46.61 | 88% |
| 1993 | 2012-11-19 07:12:52 | 45.08 | 94% |
| 1548 | 2012-11-04 16:01:49 | 47.79 | 94% |
| 1273 | 2012-10-27 09:55:39 | 42.97 | 94% |
| 831 | 2012-10-17 18:20:28 | 30.74 | 93% |
| 507 | 2012-10-11 08:24:39 | 38.32 | 92% |