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 |
|---|---|---|---|
| 2129 | 2014-06-26 14:33:19 | 114.25 | 97% |
| 1918 | 2014-06-17 09:42:40 | 121.77 | 96% |
| 1797 | 2014-06-05 13:37:36 | 120.52 | 96% |
| 1633 | 2014-05-30 17:48:17 | 113.77 | 98% |
| 1425 | 2014-05-20 15:05:49 | 111.23 | 98% |
| 1122 | 2014-02-15 14:01:26 | 110.19 | 96% |
| 734 | 2014-02-07 08:36:37 | 113.58 | 96% |
| 19 | 2013-04-26 09:56:11 | 104.84 | 98% |
| 5 | 2013-04-26 09:21:26 | 82.76 | 88% |