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 |
|---|---|---|---|
| 3803 | 2012-11-22 06:31:37 | 92.64 | 94% |
| 3694 | 2012-11-17 23:19:59 | 97.49 | 94% |
| 1322 | 2012-05-17 20:18:47 | 102.31 | 96% |
| 717 | 2012-05-02 15:54:15 | 102.26 | 98% |
| 370 | 2012-04-19 20:06:52 | 68.28 | 86% |
| 242 | 2012-04-17 00:27:04 | 74.93 | 89% |
| 179 | 2012-04-16 04:25:26 | 85.85 | 92% |
| 119 | 2012-04-13 18:32:00 | 71.27 | 91% |