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 |
|---|---|---|---|
| 3723 | 2015-07-14 13:06:47 | 97.93 | 95% |
| 2929 | 2014-04-03 08:21:53 | 98.70 | 96% |
| 2158 | 2013-11-07 08:00:36 | 80.54 | 94% |
| 1428 | 2013-09-09 14:49:15 | 76.70 | 91% |
| 1199 | 2013-09-04 06:15:32 | 91.44 | 94% |
| 1173 | 2013-09-03 05:51:05 | 75.53 | 86% |
| 723 | 2013-08-20 13:27:04 | 75.55 | 87% |
| 618 | 2013-08-18 07:01:59 | 85.80 | 92% |
| 231 | 2013-08-13 15:06:33 | 87.88 | 95% |