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 |
|---|---|---|---|
| 4162 | 2014-11-01 05:30:28 | 81.17 | 89% |
| 4024 | 2014-10-10 01:33:16 | 72.70 | 90% |
| 3760 | 2014-09-07 20:23:47 | 69.66 | 88% |
| 2477 | 2013-11-12 00:58:52 | 73.67 | 90% |
| 1896 | 2013-10-22 15:16:37 | 73.70 | 91% |
| 862 | 2013-10-03 15:11:52 | 70.86 | 89% |
| 640 | 2013-09-28 22:47:32 | 79.09 | 91% |
| 556 | 2013-09-27 03:27:01 | 71.78 | 89% |
| 500 | 2013-09-25 02:44:28 | 53.83 | 82% |
| 467 | 2013-09-24 20:27:26 | 74.01 | 91% |
| 388 | 2013-09-22 23:58:35 | 72.64 | 92% |
| 283 | 2013-09-20 15:10:42 | 70.84 | 89% |
| 262 | 2013-09-20 14:39:10 | 73.42 | 94% |