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 |
|---|---|---|---|
| 2015 | 2013-11-16 14:37:03 | 110.09 | 96% |
| 1911 | 2013-11-05 20:29:56 | 92.44 | 90% |
| 1718 | 2013-10-26 04:43:22 | 96.49 | 98% |
| 1371 | 2012-11-19 03:29:03 | 86.47 | 92% |
| 945 | 2012-08-15 11:30:35 | 94.35 | 95% |
| 82 | 2012-03-22 11:09:26 | 61.02 | 85% |