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 |
|---|---|---|---|
| 7939 | 2013-02-09 21:24:09 | 71.34 | 97% |
| 7785 | 2013-01-04 12:27:20 | 72.00 | 98% |
| 7641 | 2012-09-25 19:02:03 | 64.06 | 94% |
| 7571 | 2012-09-08 22:02:30 | 72.28 | 96% |
| 7167 | 2012-08-24 02:19:02 | 66.77 | 96% |
| 7087 | 2012-08-23 00:22:28 | 63.61 | 93% |
| 6912 | 2012-08-19 15:35:17 | 67.25 | 95% |
| 5977 | 2012-07-21 17:25:23 | 66.64 | 95% |
| 4904 | 2012-06-22 14:05:46 | 65.39 | 95% |
| 4765 | 2012-06-17 21:03:37 | 64.63 | 96% |
| 4234 | 2012-05-22 16:23:20 | 76.15 | 99% |
| 1544 | 2012-03-09 21:06:22 | 56.00 | 93% |
| 487 | 2012-02-10 20:14:04 | 50.85 | 91% |