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 |
|---|---|---|---|
| 2918 | 2012-02-04 18:16:28 | 75.76 | 95% |
| 2767 | 2012-01-12 19:43:05 | 74.35 | 94% |
| 2734 | 2012-01-08 00:18:56 | 82.63 | 96% |
| 2355 | 2011-09-08 14:32:18 | 71.89 | 93% |
| 1647 | 2011-06-10 03:57:31 | 71.59 | 96% |
| 452 | 2011-05-12 22:34:57 | 63.65 | 93% |
| 312 | 2011-05-11 03:35:38 | 61.45 | 93% |
| 26 | 2011-05-03 23:49:56 | 57.20 | 91% |