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 |
|---|---|---|---|
| 7377 | 2015-09-15 20:53:15 | 52.23 | 94% |
| 6999 | 2015-09-05 05:17:15 | 62.86 | 95% |
| 6120 | 2015-01-09 00:31:31 | 52.70 | 95% |
| 4561 | 2014-06-23 15:18:19 | 58.93 | 98% |
| 3050 | 2014-04-18 17:45:55 | 50.87 | 90% |
| 3018 | 2014-04-17 15:21:47 | 45.41 | 89% |
| 2230 | 2014-03-18 23:54:26 | 62.56 | 97% |
| 1991 | 2014-03-12 19:13:17 | 49.09 | 93% |
| 1983 | 2014-03-11 17:32:11 | 60.33 | 96% |
| 1450 | 2014-02-21 18:38:59 | 50.27 | 92% |
| 1200 | 2014-02-13 20:35:42 | 57.69 | 96% |
| 782 | 2014-01-31 21:46:09 | 43.72 | 93% |
| 778 | 2014-01-31 21:38:59 | 36.20 | 89% |