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 |
|---|---|---|---|
| 4763 | 2011-12-08 21:46:25 | 90.33 | 94% |
| 4626 | 2011-10-27 18:53:46 | 72.52 | 87% |
| 4190 | 2011-09-10 18:20:58 | 86.72 | 93% |
| 3946 | 2011-08-13 16:51:47 | 83.50 | 90% |
| 3891 | 2011-07-15 18:24:48 | 84.62 | 91% |
| 3890 | 2011-07-13 14:55:47 | 75.92 | 92% |
| 2503 | 2010-12-20 23:43:24 | 90.44 | |
| 2353 | 2010-12-12 17:31:00 | 76.40 | |
| 2086 | 2010-11-21 02:16:32 | 80.84 | |
| 1938 | 2010-11-03 03:11:17 | 80.63 | |
| 1816 | 2010-10-21 02:54:16 | 75.73 | |
| 1691 | 2010-10-07 23:21:10 | 80.91 |