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 |
|---|---|---|---|
| 2161 | 2013-04-14 22:44:09 | 83.71 | 94% |
| 1917 | 2013-03-30 21:54:41 | 84.40 | 93% |
| 1386 | 2013-01-17 04:38:31 | 74.66 | 91% |
| 1380 | 2013-01-17 02:32:49 | 80.92 | 88% |
| 668 | 2010-12-02 01:53:41 | 73.85 | |
| 375 | 2010-11-17 00:21:31 | 75.06 | |
| 265 | 2010-11-10 21:16:02 | 72.96 | |
| 54 | 2010-10-29 03:43:03 | 74.23 |