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 |
|---|---|---|---|
| 2897 | 2013-08-26 11:45:34 | 80.26 | 100% |
| 2606 | 2013-07-28 13:46:11 | 69.59 | 98% |
| 2601 | 2013-07-28 09:53:31 | 78.72 | 99% |
| 2362 | 2013-07-23 10:49:15 | 77.01 | 100% |
| 2267 | 2013-07-22 14:33:28 | 71.95 | 98% |
| 2164 | 2013-07-21 12:37:54 | 68.13 | 96% |
| 1467 | 2013-05-07 09:36:16 | 79.29 | 100% |
| 1264 | 2013-04-18 11:08:33 | 69.61 | 100% |
| 28 | 2013-02-15 01:10:12 | 62.24 | 97% |