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 |
|---|---|---|---|
| 4073 | 2011-01-10 08:18:53 | 75.00 | |
| 4063 | 2011-01-10 08:09:39 | 74.83 | |
| 3248 | 2010-09-06 12:12:22 | 84.88 | |
| 3174 | 2010-09-04 11:18:54 | 68.45 | |
| 3149 | 2010-09-03 10:27:42 | 71.69 | |
| 2269 | 2010-08-07 06:42:12 | 79.95 | |
| 1715 | 2010-07-19 11:29:41 | 84.87 | |
| 1458 | 2010-07-14 10:18:05 | 77.58 | |
| 1009 | 2010-06-26 13:06:19 | 71.07 | |
| 625 | 2010-06-20 12:47:20 | 70.54 | |
| 560 | 2010-06-14 08:29:56 | 77.09 | |
| 518 | 2010-06-12 13:38:23 | 72.02 | |
| 281 | 2010-05-27 01:21:08 | 69.30 | |
| 160 | 2010-05-24 05:31:14 | 67.88 |