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 |
|---|---|---|---|
| 3527 | 2010-11-14 10:46:07 | 68.27 | |
| 3237 | 2010-11-10 12:34:35 | 63.65 | |
| 3058 | 2010-11-07 20:59:18 | 59.60 | |
| 2105 | 2010-10-31 08:18:37 | 68.10 | |
| 1928 | 2010-10-29 13:38:03 | 62.76 | |
| 1593 | 2010-10-27 11:37:58 | 66.68 | |
| 1450 | 2010-10-26 15:49:03 | 63.44 | |
| 1232 | 2010-10-21 13:18:12 | 61.45 | |
| 1128 | 2010-10-20 09:37:44 | 64.87 | |
| 944 | 2010-10-18 09:13:50 | 60.81 | |
| 432 | 2010-10-10 19:17:57 | 65.93 | |
| 272 | 2010-10-09 16:00:36 | 68.35 |