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 |
|---|---|---|---|
| 4543 | 2012-02-15 16:57:05 | 62.39 | 97% |
| 4224 | 2012-02-05 07:00:37 | 63.45 | 94% |
| 3762 | 2012-01-16 21:43:20 | 66.40 | 97% |
| 2594 | 2011-12-23 22:08:55 | 69.83 | 99% |
| 2126 | 2011-12-13 18:25:31 | 61.27 | 95% |
| 1903 | 2011-12-06 18:35:11 | 54.20 | 93% |
| 1691 | 2011-11-27 20:56:53 | 62.72 | 100% |
| 1654 | 2011-11-27 00:17:54 | 58.13 | 98% |
| 1473 | 2011-11-24 02:59:12 | 54.71 | 98% |
| 1355 | 2011-11-19 22:23:24 | 51.52 | 95% |
| 1275 | 2011-11-19 03:19:09 | 45.37 | 93% |
| 1233 | 2011-11-18 21:50:57 | 48.82 | 96% |