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 |
|---|---|---|---|
| 4823 | 2012-11-02 11:57:12 | 76.92 | 96% |
| 4363 | 2011-10-08 04:52:13 | 92.34 | 98% |
| 3684 | 2011-09-29 08:58:16 | 92.22 | 99% |
| 3518 | 2011-07-18 13:57:31 | 85.09 | 99% |
| 3345 | 2011-07-13 12:42:09 | 87.75 | 96% |
| 2437 | 2011-06-13 13:39:41 | 77.56 | 95% |
| 2054 | 2011-06-02 12:31:13 | 86.61 | 97% |
| 1866 | 2011-05-28 14:49:33 | 56.66 | 97% |
| 1635 | 2011-05-22 13:45:22 | 70.53 | 95% |
| 1330 | 2011-05-09 14:08:36 | 76.09 | 92% |
| 971 | 2011-04-25 17:23:50 | 127.84 | |
| 260 | 2011-02-26 08:32:39 | 80.38 |