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 |
|---|---|---|---|
| 9663 | 2015-10-17 08:24:12 | 68.68 | 96% |
| 9597 | 2014-06-25 15:32:21 | 59.80 | 94% |
| 8685 | 2013-09-21 03:29:38 | 67.43 | 92% |
| 8545 | 2013-09-17 06:04:40 | 70.56 | 95% |
| 8329 | 2013-09-08 17:24:02 | 60.02 | 93% |
| 6281 | 2010-08-22 16:26:26 | 70.92 | |
| 5860 | 2010-08-03 10:03:17 | 65.08 | |
| 5594 | 2010-07-26 11:07:28 | 71.88 | |
| 5246 | 2010-07-12 02:55:47 | 60.97 | |
| 5038 | 2010-07-02 03:38:50 | 61.52 | |
| 4778 | 2010-05-19 10:15:16 | 70.05 |