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 |
|---|---|---|---|
| 5141 | 2017-02-08 00:46:28 | 106.24 | 99% |
| 4931 | 2017-02-02 00:37:30 | 108.19 | 94% |
| 3625 | 2013-03-06 19:30:45 | 93.97 | 93% |
| 3064 | 2013-02-11 19:31:17 | 100.68 | 93% |
| 2924 | 2013-02-06 00:41:41 | 91.81 | 92% |
| 2157 | 2013-01-02 17:34:17 | 106.04 | 97% |
| 1950 | 2012-12-21 19:42:02 | 109.36 | 97% |
| 1595 | 2012-11-30 23:18:51 | 100.70 | 91% |
| 1568 | 2012-11-29 17:39:35 | 94.97 | 93% |
| 1459 | 2012-11-20 23:30:30 | 97.71 | 94% |
| 1424 | 2012-11-19 22:54:10 | 102.37 | 93% |
| 984 | 2012-11-07 23:42:14 | 91.61 | 94% |
| 524 | 2012-10-19 21:11:09 | 96.12 | 94% |
| 470 | 2012-10-18 23:00:24 | 77.40 | 81% |
| 280 | 2012-10-16 17:09:01 | 80.50 | 86% |
| 142 | 2012-09-07 03:45:19 | 97.20 | 95% |