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 |
|---|---|---|---|
| 8201 | 2011-12-30 10:16:14 | 76.55 | 93% |
| 8090 | 2011-12-25 01:20:29 | 74.50 | 88% |
| 8017 | 2011-11-28 17:53:37 | 85.05 | 95% |
| 7912 | 2011-11-26 16:27:40 | 84.94 | 94% |
| 7897 | 2011-11-26 04:55:43 | 80.92 | 93% |
| 7779 | 2011-11-23 05:59:41 | 71.56 | 88% |
| 7402 | 2011-11-03 18:59:02 | 77.37 | 95% |
| 6922 | 2011-01-25 22:24:31 | 79.54 | |
| 5778 | 2010-12-29 06:24:09 | 62.78 | |
| 5667 | 2010-12-28 09:00:36 | 70.92 | |
| 5600 | 2010-12-28 04:50:34 | 61.27 | |
| 5463 | 2010-05-12 05:45:07 | 42.96 |