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 |
|---|---|---|---|
| 3798 | 2016-08-02 18:35:35 | 60.97 | 95% |
| 3795 | 2016-08-02 18:29:10 | 58.37 | 91% |
| 3456 | 2015-05-15 15:38:07 | 67.97 | 95% |
| 2713 | 2014-11-05 21:54:15 | 63.05 | 94% |
| 2119 | 2013-04-25 20:22:56 | 60.52 | 94% |
| 1714 | 2013-03-07 15:24:31 | 53.44 | 93% |
| 1492 | 2013-02-27 20:03:55 | 50.17 | 94% |
| 1482 | 2013-02-27 19:30:02 | 56.17 | 96% |
| 1402 | 2013-02-25 15:51:11 | 54.52 | 96% |
| 1032 | 2013-01-29 16:41:29 | 55.83 | 96% |
| 947 | 2012-11-15 19:21:12 | 52.18 | 98% |
| 819 | 2012-11-09 15:15:57 | 47.30 | 95% |
| 190 | 2012-10-25 19:36:41 | 42.88 | 92% |