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 |
|---|---|---|---|
| 5521 | 2011-11-01 21:20:42 | 70.28 | 91% |
| 5209 | 2011-10-30 09:29:34 | 58.44 | 89% |
| 3430 | 2011-10-06 03:13:31 | 67.14 | 92% |
| 2899 | 2011-09-29 22:00:11 | 77.80 | 99% |
| 2735 | 2011-09-13 20:47:57 | 68.36 | 95% |
| 2536 | 2011-09-11 18:19:08 | 49.13 | 82% |
| 2448 | 2011-09-09 17:22:49 | 55.33 | 86% |
| 2292 | 2011-09-07 16:02:30 | 63.23 | 90% |
| 1803 | 2011-09-01 18:21:29 | 76.23 | 95% |
| 1507 | 2011-08-30 01:09:12 | 61.31 | 89% |
| 777 | 2011-08-22 05:01:48 | 68.63 | 96% |
| 712 | 2011-08-22 02:06:45 | 66.79 | 91% |
| 92 | 2011-08-17 13:39:34 | 67.00 | 94% |