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 |
|---|---|---|---|
| 3416 | 2013-03-19 21:50:47 | 129.68 | 97% |
| 3369 | 2013-02-12 03:32:43 | 120.67 | 95% |
| 3181 | 2013-01-05 19:37:08 | 116.06 | 94% |
| 2402 | 2012-10-21 04:15:29 | 117.39 | 95% |
| 2274 | 2012-10-02 19:13:50 | 101.19 | 88% |
| 792 | 2011-09-06 11:55:25 | 98.86 | 97% |
| 729 | 2011-09-04 20:48:22 | 91.76 | 95% |