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 |
|---|---|---|---|
| 6118 | 2013-10-27 09:29:44 | 94.42 | 94% |
| 2131 | 2010-10-04 10:47:46 | 79.66 | |
| 1962 | 2010-09-21 04:26:33 | 73.56 | |
| 1429 | 2010-08-20 05:43:33 | 82.13 | |
| 843 | 2010-08-02 09:59:06 | 73.65 | |
| 815 | 2010-08-02 09:14:44 | 66.75 | |
| 813 | 2010-08-02 07:41:03 | 67.90 | |
| 702 | 2010-08-02 04:19:16 | 78.31 | |
| 135 | 2010-07-26 05:51:36 | 58.20 |