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 |
|---|---|---|---|
| 4781 | 2012-05-26 03:54:37 | 70.55 | 94% |
| 4723 | 2012-05-23 01:39:14 | 66.13 | 95% |
| 4116 | 2011-12-08 14:59:17 | 66.01 | 91% |
| 3447 | 2011-07-17 12:33:08 | 74.04 | 97% |
| 2873 | 2011-04-02 04:46:56 | 66.49 | |
| 2636 | 2011-03-16 12:51:01 | 55.25 | |
| 996 | 2010-12-29 06:24:18 | 51.97 | |
| 635 | 2010-12-18 05:02:08 | 49.90 | |
| 546 | 2010-12-17 12:53:13 | 61.24 | |
| 279 | 2010-12-10 13:55:13 | 43.56 |