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 |
|---|---|---|---|
| 3030 | 2012-04-29 07:47:39 | 58.03 | 89% |
| 2890 | 2012-04-26 12:29:01 | 71.10 | 94% |
| 2716 | 2012-04-22 05:36:56 | 64.85 | 91% |
| 2254 | 2011-12-30 10:39:50 | 69.23 | 94% |
| 1783 | 2011-06-20 09:46:37 | 63.46 | 96% |
| 1611 | 2011-06-18 06:12:12 | 63.70 | 94% |
| 938 | 2011-05-13 09:06:33 | 53.91 | 92% |
| 622 | 2010-09-07 07:07:04 | 56.27 | |
| 396 | 2010-06-05 09:19:58 | 43.18 |