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 |
|---|---|---|---|
| 5242 | 2012-01-17 05:08:51 | 66.84 | 87% |
| 5165 | 2011-12-09 04:51:18 | 67.98 | 90% |
| 5064 | 2011-11-29 04:10:59 | 73.01 | 89% |
| 4725 | 2011-11-06 05:56:28 | 94.01 | 98% |
| 3756 | 2011-09-26 21:49:38 | 78.04 | 95% |
| 2081 | 2011-08-29 04:37:00 | 78.46 | 96% |
| 1077 | 2011-08-11 20:40:25 | 64.18 | 88% |