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 |
|---|---|---|---|
| 4515 | 2014-11-08 11:01:31 | 101.29 | 100% |
| 3554 | 2014-08-26 02:29:11 | 89.51 | 98% |
| 3403 | 2014-08-23 06:48:19 | 85.35 | 97% |
| 3354 | 2014-08-22 00:08:55 | 90.68 | 95% |
| 2822 | 2014-08-09 08:37:43 | 70.83 | 88% |
| 2562 | 2014-08-03 04:44:31 | 103.57 | 99% |
| 2505 | 2014-08-03 03:19:15 | 90.93 | 98% |
| 2468 | 2014-07-31 20:28:48 | 80.41 | 94% |
| 2121 | 2014-07-18 14:29:34 | 72.33 | 90% |
| 1236 | 2014-06-19 09:13:49 | 87.53 | 96% |