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 |
|---|---|---|---|
| 11945 | 2015-01-01 20:21:03 | 74.12 | 97% |
| 7076 | 2011-10-09 08:12:41 | 72.78 | 97% |
| 5872 | 2011-07-10 22:50:16 | 77.71 | 98% |
| 4226 | 2011-06-19 15:03:33 | 63.58 | 94% |
| 4213 | 2011-06-19 14:49:45 | 75.92 | 99% |
| 4136 | 2011-06-19 07:36:20 | 67.03 | 97% |
| 3303 | 2011-06-11 21:39:14 | 60.05 | 89% |
| 3098 | 2011-06-10 15:54:42 | 70.37 | 96% |
| 2569 | 2011-06-06 16:55:26 | 76.65 | 98% |
| 2439 | 2011-06-01 13:02:59 | 67.30 | 94% |
| 1803 | 2011-05-16 08:27:10 | 66.56 | 96% |
| 1657 | 2011-05-14 21:54:07 | 65.39 | 90% |
| 1558 | 2011-05-14 00:23:44 | 68.22 | 96% |
| 1114 | 2011-05-07 23:36:16 | 69.84 | 96% |
| 1006 | 2011-05-06 07:28:02 | 64.06 | 93% |
| 538 | 2011-04-20 15:21:52 | 59.90 | |
| 217 | 2011-04-12 17:39:45 | 56.20 |