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 |
|---|---|---|---|
| 7232 | 2015-03-30 11:48:05 | 98.88 | 96% |
| 5845 | 2014-10-31 11:01:00 | 94.33 | 98% |
| 4439 | 2014-05-30 12:15:17 | 100.76 | 100% |
| 4368 | 2014-05-29 18:26:53 | 86.82 | 96% |
| 3547 | 2014-03-16 19:50:32 | 78.76 | 94% |
| 3464 | 2014-03-08 14:45:13 | 85.05 | 96% |
| 3143 | 2013-01-28 20:32:51 | 81.75 | 98% |
| 2546 | 2012-10-28 16:28:08 | 70.71 | 95% |
| 2131 | 2012-10-19 20:56:17 | 81.67 | 98% |
| 1525 | 2012-09-14 16:29:58 | 76.95 | 95% |
| 765 | 2012-09-02 12:48:36 | 76.00 | 98% |
| 309 | 2012-08-25 11:27:13 | 72.34 | 96% |