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 |
|---|---|---|---|
| 2345 | 2014-09-12 02:12:24 | 95.55 | 93% |
| 2088 | 2012-03-19 19:34:23 | 99.66 | 94% |
| 2043 | 2012-03-14 00:39:18 | 112.42 | 98% |
| 1992 | 2012-01-31 00:41:28 | 107.36 | 97% |
| 1958 | 2011-04-06 12:45:33 | 117.24 | 99% |