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 |
|---|---|---|---|
| 2368 | 2012-04-23 03:03:26 | 59.54 | 93% |
| 1727 | 2011-12-14 06:34:21 | 64.66 | 94% |
| 1716 | 2011-12-14 02:05:02 | 57.23 | 91% |
| 1377 | 2011-09-10 06:02:53 | 66.24 | 97% |
| 1011 | 2011-06-24 05:15:33 | 57.37 | 93% |
| 689 | 2011-04-26 06:23:38 | 55.83 | |
| 255 | 2010-12-30 03:48:04 | 52.84 | |
| 87 | 2010-12-10 05:28:40 | 51.92 |