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 |
|---|---|---|---|
| 2030 | 2013-05-16 23:44:39 | 81.24 | 98% |
| 1869 | 2012-09-06 00:41:21 | 73.98 | 96% |
| 1374 | 2011-03-29 10:32:56 | 72.31 | |
| 1367 | 2011-03-14 21:17:25 | 65.85 | |
| 1327 | 2011-02-26 22:39:22 | 66.40 | |
| 1030 | 2010-08-08 06:15:08 | 58.63 |