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 |
|---|---|---|---|
| 6125 | 2015-04-10 08:21:34 | 78.89 | 95% |
| 5809 | 2015-01-30 11:27:28 | 73.42 | 96% |
| 5803 | 2015-01-30 11:11:09 | 62.30 | 88% |
| 5525 | 2014-10-07 10:41:50 | 77.57 | 95% |
| 5509 | 2014-09-23 10:10:13 | 76.30 | 94% |
| 5483 | 2014-08-25 04:39:12 | 83.48 | 95% |
| 4670 | 2014-02-03 07:48:53 | 75.73 | 94% |
| 4102 | 2013-11-21 07:53:02 | 83.73 | 95% |
| 4013 | 2013-11-18 03:58:09 | 77.30 | 96% |
| 3623 | 2013-10-27 15:00:20 | 71.45 | 93% |
| 3253 | 2013-10-19 14:26:04 | 68.25 | 93% |
| 1604 | 2013-08-21 11:29:12 | 67.73 | 95% |
| 1466 | 2013-08-18 15:33:26 | 70.47 | 93% |
| 573 | 2013-07-21 12:16:29 | 66.14 | 91% |
| 79 | 2013-06-13 05:32:23 | 66.04 | 97% |