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 |
|---|---|---|---|
| 4263 | 2014-11-11 02:15:34 | 85.84 | 90% |
| 4133 | 2014-11-06 04:10:40 | 81.70 | 89% |
| 3759 | 2014-06-26 02:12:58 | 81.50 | 87% |
| 3566 | 2014-06-04 11:56:09 | 81.36 | 89% |
| 3159 | 2014-04-20 07:37:35 | 89.50 | 88% |
| 2997 | 2014-04-14 10:03:03 | 87.82 | 87% |
| 2978 | 2014-04-14 06:08:51 | 88.44 | 92% |
| 2259 | 2014-03-26 07:38:06 | 92.53 | 93% |
| 1011 | 2013-03-09 04:21:02 | 65.77 | 83% |
| 795 | 2013-02-18 07:15:09 | 87.38 | 95% |
| 758 | 2012-12-27 06:00:09 | 81.93 | 89% |
| 180 | 2012-01-24 01:11:33 | 61.03 | 85% |