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 |
|---|---|---|---|
| 1339 | 2015-05-01 03:16:13 | 96.22 | 96% |
| 1106 | 2012-05-01 19:10:27 | 96.47 | 95% |
| 942 | 2010-11-26 03:59:59 | 100.91 | |
| 930 | 2010-11-03 08:18:32 | 102.48 | |
| 913 | 2010-09-12 21:37:32 | 106.36 | |
| 855 | 2010-08-08 18:00:27 | 105.49 | |
| 590 | 2010-07-10 18:44:18 | 110.13 |