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 |
|---|---|---|---|
| 3219 | 2013-06-29 18:05:05 | 96.50 | 98% |
| 2702 | 2012-05-21 18:30:10 | 101.32 | 99% |
| 2125 | 2012-02-22 23:37:08 | 79.33 | 96% |
| 1705 | 2012-02-10 12:48:56 | 84.91 | 96% |
| 1185 | 2011-08-27 13:36:53 | 81.33 | 96% |
| 975 | 2011-08-04 10:33:41 | 67.81 | 93% |