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 |
|---|---|---|---|
| 6439 | 2014-07-23 15:46:41 | 120.57 | 97% |
| 5577 | 2011-12-17 03:16:41 | 120.92 | 96% |
| 5525 | 2011-12-02 03:33:59 | 133.67 | 97% |
| 5183 | 2011-10-23 00:49:54 | 116.93 | 94% |
| 5008 | 2011-10-08 05:18:00 | 142.53 | 100% |
| 4914 | 2011-09-25 12:54:27 | 138.23 | 93% |
| 4398 | 2011-07-05 03:05:26 | 128.63 | 97% |
| 4099 | 2011-06-07 09:20:27 | 121.94 | 95% |
| 1725 | 2010-11-27 00:43:08 | 107.43 | |
| 1586 | 2010-11-26 03:59:56 | 110.25 | |
| 1514 | 2010-11-24 03:51:00 | 102.54 | |
| 1004 | 2010-10-14 17:01:45 | 112.12 | |
| 962 | 2010-10-10 11:37:40 | 120.45 | |
| 557 | 2010-07-20 11:05:07 | 108.80 |