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 |
|---|---|---|---|
| 33655 | 2014-12-17 20:06:25 | 118.05 | 99% |
| 30843 | 2014-11-14 18:06:45 | 105.76 | 96% |
| 27284 | 2014-10-08 13:16:06 | 120.57 | 96% |
| 20568 | 2014-07-02 12:23:08 | 106.39 | 94% |
| 19944 | 2014-06-26 13:15:46 | 109.56 | 96% |
| 12319 | 2014-03-21 15:53:23 | 100.95 | 95% |
| 10465 | 2014-02-26 19:12:49 | 120.53 | 98% |
| 2092 | 2013-08-28 14:18:02 | 109.12 | 99% |
| 1980 | 2013-08-26 21:58:22 | 93.18 | 94% |
| 473 | 2013-08-02 13:15:18 | 111.07 | 97% |