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 |
|---|---|---|---|
| 3588 | 2011-06-28 00:29:09 | 54.41 | 90% |
| 3552 | 2011-06-27 04:03:05 | 54.45 | 90% |
| 3251 | 2011-06-16 23:37:25 | 57.37 | 91% |
| 3073 | 2011-06-15 20:22:52 | 49.90 | 88% |
| 2600 | 2011-06-09 19:32:14 | 57.86 | 95% |
| 2182 | 2011-06-06 01:16:10 | 58.61 | 93% |
| 1735 | 2011-06-02 17:49:15 | 62.19 | 95% |
| 1014 | 2011-05-30 00:51:32 | 53.22 | 90% |
| 599 | 2011-05-25 06:19:25 | 53.38 | 91% |
| 421 | 2011-05-21 22:45:24 | 51.49 | 94% |
| 223 | 2011-05-15 11:14:13 | 51.55 | 93% |