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 |
|---|---|---|---|
| 6267 | 2015-07-24 12:46:45 | 74.09 | 98% |
| 5627 | 2012-07-25 09:05:50 | 68.29 | 96% |
| 4460 | 2011-12-03 12:00:09 | 55.39 | 94% |
| 4347 | 2011-11-25 07:49:39 | 55.71 | 89% |
| 4161 | 2011-11-22 11:53:47 | 60.71 | 94% |
| 3359 | 2011-11-03 08:17:32 | 59.91 | 93% |
| 3262 | 2011-11-01 20:29:14 | 59.39 | 95% |
| 2587 | 2011-10-18 18:05:08 | 59.55 | 94% |
| 2461 | 2011-10-15 15:47:17 | 55.14 | 95% |
| 2448 | 2011-10-15 12:23:26 | 51.96 | 91% |
| 1865 | 2011-07-18 14:02:03 | 57.03 | 97% |
| 1562 | 2011-07-12 09:43:34 | 56.75 | 95% |
| 1543 | 2011-07-12 06:22:31 | 59.65 | 98% |
| 1496 | 2011-07-11 13:22:11 | 50.27 | 93% |
| 1487 | 2011-07-11 13:04:11 | 53.60 | 95% |