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 |
|---|---|---|---|
| 3148 | 2013-04-24 14:55:59 | 58.24 | 94% |
| 3055 | 2013-04-22 11:08:35 | 57.53 | 96% |
| 3024 | 2013-04-21 10:57:23 | 48.73 | 93% |
| 2587 | 2011-09-21 12:10:25 | 57.98 | 96% |
| 2194 | 2011-09-09 13:28:23 | 58.50 | 98% |
| 1881 | 2011-09-02 09:53:34 | 50.21 | 93% |
| 1384 | 2011-08-25 15:48:24 | 43.65 | 88% |