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 |
|---|---|---|---|
| 1729 | 2014-04-14 20:02:35 | 82.13 | 90% |
| 1607 | 2012-02-13 09:45:05 | 93.73 | 94% |
| 1085 | 2011-11-04 00:26:32 | 91.38 | 94% |
| 1044 | 2011-11-02 18:40:41 | 76.45 | 89% |
| 773 | 2011-10-21 08:30:37 | 88.25 | 94% |
| 387 | 2011-09-06 09:02:24 | 73.57 | 93% |