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 |
|---|---|---|---|
| 11886 | 2012-08-21 20:36:03 | 99.50 | 97% |
| 11806 | 2012-08-17 14:28:43 | 100.46 | 96% |
| 11260 | 2012-07-18 17:39:38 | 95.85 | 96% |
| 9169 | 2012-05-10 16:11:10 | 94.70 | 95% |
| 7694 | 2012-03-09 04:32:02 | 82.18 | 90% |
| 7095 | 2012-02-15 18:54:55 | 86.51 | 94% |
| 6868 | 2012-02-06 19:28:38 | 88.23 | 95% |
| 6695 | 2012-01-31 18:55:42 | 91.33 | 96% |
| 5969 | 2011-12-29 19:44:31 | 86.07 | 93% |
| 5898 | 2011-12-28 19:07:07 | 92.07 | 94% |
| 5041 | 2011-12-01 14:30:18 | 93.88 | 97% |
| 1774 | 2011-04-14 21:02:31 | 86.15 | |
| 1573 | 2011-04-08 19:56:26 | 72.10 | |
| 602 | 2011-02-10 20:00:19 | 77.32 | |
| 434 | 2011-01-31 16:59:49 | 80.30 | |
| 102 | 2011-01-12 16:16:35 | 73.45 |