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 |
|---|---|---|---|
| 3092 | 2011-08-17 14:40:46 | 92.13 | 95% |
| 3000 | 2011-08-15 23:41:17 | 92.50 | 94% |
| 2978 | 2011-08-15 17:58:39 | 100.14 | 96% |
| 2715 | 2011-08-14 17:30:25 | 102.48 | 98% |
| 2384 | 2011-08-06 17:36:14 | 89.25 | 92% |
| 2370 | 2011-08-06 17:25:19 | 80.18 | 90% |
| 2002 | 2011-07-29 04:36:45 | 87.26 | 93% |
| 1283 | 2011-06-04 04:12:25 | 72.08 | 85% |
| 1249 | 2011-06-04 03:04:09 | 89.04 | 94% |