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 |
|---|---|---|---|
| 8267 | 2014-03-03 06:50:25 | 91.46 | 99% |
| 5951 | 2013-04-14 13:02:22 | 75.89 | 95% |
| 5530 | 2013-02-21 16:34:17 | 72.73 | 90% |
| 3748 | 2012-03-19 08:09:57 | 69.62 | 93% |
| 2509 | 2012-02-01 22:36:12 | 58.11 | 89% |
| 1802 | 2011-11-25 19:01:22 | 68.35 | 96% |
| 1721 | 2011-11-21 13:52:49 | 68.43 | 95% |
| 1497 | 2011-11-14 13:06:56 | 59.58 | 91% |
| 1468 | 2011-09-24 16:00:29 | 65.72 | 97% |
| 1447 | 2011-09-19 07:34:34 | 58.38 | 96% |
| 1412 | 2011-09-18 17:56:51 | 63.06 | 95% |
| 1059 | 2011-08-30 04:44:44 | 61.78 | 98% |
| 975 | 2011-08-27 11:30:47 | 55.42 | 94% |