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 |
|---|---|---|---|
| 2482 | 2013-04-21 16:33:30 | 85.39 | 96% |
| 2391 | 2013-04-17 03:45:51 | 78.39 | 97% |
| 1459 | 2012-11-18 12:07:43 | 79.72 | 98% |
| 1369 | 2012-11-15 12:46:50 | 70.47 | 93% |
| 890 | 2012-10-15 21:51:29 | 62.43 | 89% |
| 515 | 2012-09-24 02:46:23 | 60.62 | 96% |
| 336 | 2012-09-02 11:31:05 | 59.62 | 96% |
| 297 | 2012-09-02 03:31:11 | 56.06 | 94% |