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 |
|---|---|---|---|
| 2708 | 2014-04-25 02:53:58 | 86.55 | 97% |
| 2513 | 2014-02-17 02:49:34 | 86.61 | 98% |
| 2201 | 2012-07-14 13:07:04 | 90.88 | 98% |
| 1723 | 2012-04-11 03:29:04 | 65.80 | 90% |
| 1334 | 2012-03-07 14:13:29 | 76.91 | 94% |
| 1227 | 2012-02-29 03:29:47 | 61.65 | 89% |
| 567 | 2011-05-28 03:42:15 | 67.93 | 94% |
| 348 | 2011-05-05 09:37:29 | 67.42 | 94% |