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 |
|---|---|---|---|
| 1442 | 2013-08-05 14:11:15 | 103.16 | 95% |
| 1420 | 2013-06-15 15:04:48 | 94.96 | 91% |
| 1340 | 2012-12-09 02:15:49 | 102.65 | 95% |
| 1186 | 2012-08-21 18:29:35 | 84.43 | 94% |
| 1117 | 2012-07-14 15:03:07 | 93.07 | 95% |
| 450 | 2012-04-07 02:53:29 | 82.19 | 97% |
| 235 | 2012-03-11 18:14:12 | 82.86 | 100% |