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 |
|---|---|---|---|
| 4499 | 2015-11-04 15:15:07 | 66.19 | 94% |
| 4234 | 2015-09-28 12:57:33 | 64.10 | 95% |
| 3234 | 2014-12-13 00:03:42 | 53.15 | 89% |
| 2375 | 2014-10-23 22:17:40 | 51.59 | 89% |
| 2145 | 2014-10-15 18:33:31 | 58.29 | 92% |
| 1703 | 2014-10-04 23:17:17 | 48.78 | 89% |
| 1586 | 2014-10-03 12:37:08 | 56.11 | 94% |
| 1009 | 2014-09-25 17:35:03 | 52.35 | 93% |
| 853 | 2014-09-23 23:59:17 | 51.08 | 94% |
| 834 | 2014-09-23 20:03:47 | 44.74 | 88% |
| 374 | 2014-09-12 20:36:44 | 39.67 | 89% |