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 |
|---|---|---|---|
| 2335 | 2013-12-08 22:44:21 | 86.04 | 98% |
| 2271 | 2013-11-17 20:51:25 | 89.33 | 98% |
| 2182 | 2013-09-05 18:32:08 | 74.46 | 93% |
| 2150 | 2013-09-03 01:40:55 | 81.18 | 95% |
| 1993 | 2013-08-17 05:43:17 | 89.54 | 99% |
| 1272 | 2013-03-24 22:24:42 | 65.05 | 91% |
| 1005 | 2013-03-02 03:00:03 | 73.13 | 96% |
| 569 | 2013-02-17 01:42:47 | 73.79 | 96% |
| 195 | 2012-09-09 21:32:43 | 68.73 | 94% |