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 |
|---|---|---|---|
| 2846 | 2014-01-29 18:31:09 | 53.05 | 89% |
| 2144 | 2012-04-22 12:19:58 | 48.49 | 89% |
| 2115 | 2012-04-22 08:40:46 | 49.08 | 94% |
| 1772 | 2011-04-24 17:53:06 | 37.13 | |
| 1646 | 2011-03-01 19:10:31 | 43.58 | |
| 1561 | 2011-01-29 15:30:59 | 43.73 | |
| 1089 | 2010-07-29 18:14:35 | 40.98 |