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 |
|---|---|---|---|
| 5141 | 2012-01-07 09:40:12 | 99.70 | 94% |
| 4954 | 2012-01-02 20:39:20 | 95.66 | 92% |
| 4640 | 2011-12-20 15:36:06 | 89.52 | 93% |
| 3843 | 2011-02-23 01:06:44 | 93.53 | |
| 2361 | 2011-01-23 20:28:31 | 75.13 | |
| 2191 | 2011-01-20 20:44:16 | 86.89 | |
| 2180 | 2011-01-20 20:29:02 | 83.37 | |
| 1356 | 2010-12-29 18:31:32 | 76.79 | |
| 1169 | 2010-12-22 05:50:39 | 72.51 | |
| 1079 | 2010-12-20 21:36:02 | 75.63 | |
| 677 | 2010-12-13 20:31:26 | 68.73 |