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 |
|---|---|---|---|
| 1251 | 2011-11-13 09:51:36 | 148.89 | 95% |
| 1211 | 2011-11-09 06:36:18 | 163.58 | 96% |
| 1142 | 2011-10-15 23:09:40 | 144.45 | 95% |
| 1114 | 2011-10-10 04:27:09 | 152.16 | 96% |
| 1093 | 2011-10-03 02:44:41 | 153.51 | 96% |
| 669 | 2011-09-01 02:10:53 | 163.78 | 100% |
| 533 | 2011-08-12 03:25:09 | 177.72 | 100% |
| 189 | 2011-07-06 00:37:43 | 147.79 | 93% |
| 100 | 2011-06-27 08:00:28 | 131.48 | 94% |