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 |
|---|---|---|---|
| 4756 | 2016-06-18 00:46:37 | 100.08 | 99% |
| 4610 | 2015-12-09 07:24:32 | 75.65 | 89% |
| 3191 | 2013-09-27 22:44:27 | 68.25 | 94% |
| 2927 | 2013-08-21 01:25:36 | 84.68 | 98% |
| 2871 | 2013-08-15 04:45:50 | 83.33 | 97% |
| 2498 | 2013-06-25 06:35:17 | 71.24 | 95% |
| 2323 | 2013-06-09 01:27:47 | 72.19 | 94% |
| 2237 | 2013-05-22 23:49:58 | 86.16 | 96% |
| 1286 | 2013-02-09 18:14:34 | 72.60 | 94% |
| 594 | 2013-01-08 00:37:04 | 76.36 | 98% |