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 |
|---|---|---|---|
| 887 | 2015-06-03 16:24:21 | 103.96 | 95% |
| 830 | 2013-08-05 19:32:34 | 110.39 | 91% |
| 600 | 2013-01-01 06:21:29 | 111.64 | 95% |
| 491 | 2012-12-17 09:13:41 | 104.40 | 94% |
| 377 | 2012-12-12 07:46:49 | 122.91 | 99% |
| 324 | 2012-11-30 08:53:12 | 106.45 | 97% |
| 188 | 2012-09-26 04:43:16 | 103.69 | 96% |
| 89 | 2012-06-04 21:02:30 | 111.28 | 96% |
| 32 | 2012-05-30 06:35:46 | 106.85 | 99% |
| 4 | 2012-05-30 06:06:06 | 101.17 | 96% |