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 |
|---|---|---|---|
| 7476 | 2014-03-18 21:59:03 | 69.54 | 89% |
| 7429 | 2014-03-18 19:31:39 | 97.96 | 96% |
| 7141 | 2014-03-06 23:47:15 | 85.21 | 93% |
| 6419 | 2014-02-14 03:09:09 | 69.80 | 92% |
| 6321 | 2014-02-13 05:19:10 | 66.23 | 88% |
| 5985 | 2014-01-22 22:44:48 | 71.94 | 91% |
| 5470 | 2014-01-04 23:22:46 | 70.04 | 91% |
| 4462 | 2012-05-14 06:03:28 | 73.20 | 94% |
| 3296 | 2012-01-06 04:09:45 | 68.81 | 94% |
| 2698 | 2011-10-10 19:34:54 | 71.38 | 95% |
| 1983 | 2011-07-12 23:53:24 | 61.37 | 92% |
| 968 | 2011-06-06 03:54:01 | 60.40 | 95% |
| 257 | 2011-05-07 02:23:09 | 50.45 | 90% |
| 40 | 2011-05-05 04:34:49 | 51.51 | 94% |