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 |
|---|---|---|---|
| 2002 | 2014-07-19 05:00:45 | 62.57 | 94% |
| 1580 | 2013-03-08 08:09:49 | 62.96 | 95% |
| 1293 | 2013-02-21 18:45:15 | 62.36 | 94% |
| 1043 | 2013-02-16 08:19:21 | 57.61 | 92% |
| 447 | 2013-02-02 15:49:08 | 53.88 | 91% |
| 367 | 2013-02-02 07:05:55 | 54.14 | 94% |