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 |
|---|---|---|---|
| 2464 | 2016-03-05 21:44:12 | 72.55 | 90% |
| 2096 | 2014-07-03 18:39:11 | 82.63 | 95% |
| 1942 | 2014-06-25 19:44:39 | 81.97 | 92% |
| 1840 | 2014-06-25 15:32:17 | 66.15 | 93% |
| 1348 | 2014-02-15 22:52:37 | 67.86 | 97% |
| 710 | 2013-10-23 04:43:48 | 76.51 | 95% |
| 695 | 2013-10-22 16:23:57 | 64.63 | 93% |
| 647 | 2013-10-03 17:30:49 | 80.45 | 94% |
| 506 | 2013-10-01 06:04:41 | 80.50 | 91% |
| 160 | 2013-09-23 16:53:36 | 54.25 | 84% |
| 72 | 2013-09-12 14:43:50 | 54.86 | 91% |