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 |
|---|---|---|---|
| 859 | 2013-11-16 05:22:39 | 90.94 | 95% |
| 731 | 2013-11-09 00:24:13 | 87.23 | 96% |
| 629 | 2013-10-27 21:03:45 | 81.46 | 92% |
| 611 | 2013-10-26 04:14:37 | 79.45 | 93% |
| 585 | 2013-09-02 20:46:54 | 70.27 | 89% |
| 573 | 2013-08-20 00:43:15 | 83.21 | 94% |
| 315 | 2013-03-08 05:54:37 | 78.80 | 93% |
| 60 | 2011-04-07 02:11:45 | 73.84 |