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 |
|---|---|---|---|
| 3361 | 2013-07-17 15:44:37 | 65.81 | 94% |
| 3355 | 2013-07-16 17:37:15 | 71.81 | 96% |
| 2959 | 2013-03-26 22:05:31 | 58.01 | 94% |
| 2449 | 2013-02-21 17:38:28 | 57.78 | 93% |
| 1701 | 2013-01-16 15:35:16 | 60.97 | 95% |
| 1387 | 2012-12-27 18:40:42 | 62.16 | 93% |
| 396 | 2012-11-20 21:15:16 | 62.46 | 95% |
| 377 | 2012-11-20 20:13:56 | 57.09 | 95% |