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 |
|---|---|---|---|
| 5808 | 2014-08-11 22:16:16 | 109.41 | 98% |
| 5798 | 2014-08-07 20:01:41 | 96.87 | 94% |
| 5176 | 2014-07-10 20:49:32 | 101.14 | 97% |
| 3867 | 2014-06-26 15:42:55 | 95.56 | 96% |
| 3748 | 2014-06-25 19:44:39 | 82.79 | 91% |
| 2071 | 2014-06-12 16:26:32 | 102.83 | 97% |
| 1885 | 2014-06-11 21:42:13 | 81.68 | 91% |
| 1293 | 2014-06-10 19:08:16 | 71.92 | 92% |
| 540 | 2014-06-06 17:37:02 | 88.88 | 95% |
| 296 | 2014-06-05 21:38:23 | 93.25 | 97% |
| 83 | 2014-06-04 17:13:11 | 93.01 | 97% |