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 |
|---|---|---|---|
| 3197 | 2013-12-14 12:17:51 | 83.99 | 94% |
| 3050 | 2013-11-24 14:07:39 | 65.56 | 86% |
| 2877 | 2013-10-02 13:26:20 | 66.45 | 89% |
| 2160 | 2013-02-06 07:33:04 | 73.21 | 92% |
| 1662 | 2012-12-14 06:34:46 | 66.88 | 90% |
| 1379 | 2012-11-10 05:53:12 | 80.56 | 96% |
| 1317 | 2012-11-08 08:24:37 | 58.26 | 88% |