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 |
|---|---|---|---|
| 4223 | 2016-03-19 01:49:58 | 78.43 | 95% |
| 3865 | 2016-01-30 07:32:18 | 58.89 | 88% |
| 3749 | 2016-01-18 01:35:19 | 70.77 | 92% |
| 3148 | 2013-08-20 13:27:07 | 70.52 | 90% |
| 2946 | 2013-07-20 12:12:23 | 82.18 | 92% |
| 2912 | 2013-07-19 14:19:56 | 69.43 | 90% |
| 2409 | 2013-06-27 04:43:50 | 69.78 | 93% |
| 2376 | 2013-06-26 14:06:46 | 67.78 | 91% |
| 1844 | 2013-06-20 13:53:19 | 62.87 | 89% |
| 1682 | 2013-06-19 13:41:49 | 70.90 | 91% |