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 |
|---|---|---|---|
| 4463 | 2015-02-09 06:08:03 | 78.43 | 86% |
| 3593 | 2013-01-30 05:20:01 | 75.11 | 91% |
| 3111 | 2012-12-16 19:01:28 | 80.39 | 89% |
| 2243 | 2012-11-13 05:19:05 | 79.25 | 91% |
| 2205 | 2012-11-10 07:07:45 | 74.55 | 89% |
| 2084 | 2012-11-04 07:14:40 | 62.80 | 87% |
| 1426 | 2012-05-07 23:54:54 | 49.37 | 78% |
| 1193 | 2012-05-01 23:54:58 | 56.27 | 85% |
| 1071 | 2012-04-28 04:33:49 | 42.77 | 83% |