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 |
|---|---|---|---|
| 3767 | 2015-10-25 20:49:42 | 86.13 | 90% |
| 2204 | 2014-11-29 01:10:05 | 85.34 | 92% |
| 2011 | 2014-11-04 23:29:28 | 92.71 | 93% |
| 1787 | 2014-08-22 17:39:26 | 95.16 | 94% |
| 1425 | 2014-02-28 00:45:00 | 77.57 | 89% |
| 822 | 2014-01-01 16:37:45 | 78.64 | 90% |
| 778 | 2013-12-29 17:42:54 | 81.96 | 94% |
| 770 | 2013-12-29 17:32:17 | 86.67 | 92% |
| 543 | 2013-12-08 23:25:00 | 69.76 | 89% |
| 453 | 2013-11-27 17:13:04 | 78.70 | 93% |