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 |
|---|---|---|---|
| 3501 | 2015-08-27 06:20:38 | 61.24 | 94% |
| 2858 | 2015-04-13 08:02:25 | 65.05 | 98% |
| 2807 | 2015-04-07 07:01:10 | 54.60 | 96% |
| 2699 | 2015-03-23 03:20:21 | 56.35 | 94% |
| 2663 | 2015-03-17 03:55:05 | 63.43 | 95% |
| 2118 | 2014-11-28 08:57:11 | 61.63 | 97% |
| 1844 | 2014-10-28 08:52:28 | 52.16 | 93% |
| 1643 | 2014-08-08 07:53:04 | 59.53 | 93% |
| 1557 | 2014-07-21 01:58:52 | 65.99 | 97% |
| 1428 | 2014-07-07 03:40:21 | 61.19 | 95% |
| 1269 | 2014-06-24 03:26:09 | 52.57 | 91% |
| 306 | 2014-03-19 02:27:05 | 55.97 | 93% |
| 132 | 2014-03-18 01:26:53 | 52.02 | 94% |