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 |
|---|---|---|---|
| 6100 | 2016-10-01 18:02:20 | 73.86 | 89% |
| 5779 | 2016-09-18 19:31:08 | 97.31 | 96% |
| 4756 | 2016-09-02 21:22:06 | 84.84 | 90% |
| 4589 | 2016-08-31 18:01:46 | 83.12 | 95% |
| 1540 | 2014-09-11 23:18:04 | 74.53 | 91% |
| 1125 | 2014-08-18 05:09:49 | 86.05 | 93% |
| 1026 | 2014-08-11 00:32:36 | 69.61 | 89% |
| 1021 | 2014-08-11 00:27:11 | 73.77 | 93% |
| 882 | 2014-08-07 03:03:18 | 77.25 | 93% |
| 677 | 2014-07-30 15:33:36 | 74.11 | 90% |