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 |
|---|---|---|---|
| 2199 | 2014-01-29 19:48:31 | 45.75 | 90% |
| 1691 | 2013-10-14 19:40:00 | 45.76 | 94% |
| 613 | 2012-09-25 00:13:46 | 48.74 | 93% |
| 606 | 2012-09-25 00:03:25 | 47.34 | 92% |
| 349 | 2011-12-07 22:04:55 | 48.99 | 93% |
| 285 | 2011-11-24 05:55:33 | 47.32 | 93% |
| 236 | 2011-08-11 22:44:57 | 51.36 | 95% |