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 |
|---|---|---|---|
| 2071 | 2014-07-07 10:20:07 | 57.14 | 93% |
| 1996 | 2014-03-16 12:16:32 | 61.09 | 95% |
| 1373 | 2012-12-14 06:37:49 | 50.70 | 91% |
| 1241 | 2012-11-08 17:30:00 | 45.28 | 87% |
| 866 | 2012-08-03 13:41:23 | 45.93 | 92% |
| 855 | 2012-08-02 06:31:03 | 43.03 | 88% |
| 781 | 2012-07-26 17:36:28 | 45.14 | 91% |