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 |
|---|---|---|---|
| 4354 | 2015-05-06 21:11:13 | 84.15 | 98% |
| 3559 | 2011-10-11 13:18:39 | 69.88 | 96% |
| 2893 | 2011-09-30 12:38:53 | 64.02 | 94% |
| 2567 | 2011-09-26 16:14:08 | 72.41 | 96% |
| 1537 | 2011-09-13 15:38:34 | 65.68 | 94% |
| 1288 | 2011-09-12 04:57:45 | 61.26 | 94% |
| 770 | 2011-09-07 15:30:08 | 61.15 | 94% |
| 348 | 2011-07-18 23:02:00 | 50.89 | 96% |
| 178 | 2011-07-13 10:42:11 | 54.87 | 97% |