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 |
|---|---|---|---|
| 2677 | 2012-03-25 11:06:52 | 76.51 | 94% |
| 1925 | 2012-02-07 14:22:02 | 80.66 | 95% |
| 1573 | 2012-01-18 11:58:41 | 66.47 | 94% |
| 1571 | 2012-01-18 11:56:28 | 67.92 | 92% |
| 1352 | 2011-12-18 14:05:45 | 67.32 | 93% |
| 811 | 2011-10-15 12:29:41 | 65.73 | 96% |
| 806 | 2011-10-15 12:23:17 | 61.22 | 95% |
| 534 | 2011-10-12 17:18:38 | 59.63 | 95% |
| 471 | 2011-10-12 15:16:57 | 59.92 | 96% |
| 33 | 2011-10-01 13:44:22 | 53.03 | 93% |