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 |
|---|---|---|---|
| 5159 | 2014-06-01 10:11:42 | 51.18 | 95% |
| 4990 | 2014-02-07 20:05:25 | 44.45 | 95% |
| 4221 | 2011-07-08 22:58:52 | 41.45 | 93% |
| 3612 | 2011-03-31 04:51:18 | 49.46 | |
| 3340 | 2011-03-20 09:43:23 | 45.16 | |
| 1780 | 2011-01-22 10:00:08 | 40.29 | |
| 1181 | 2011-01-07 05:54:36 | 34.59 |