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 |
|---|---|---|---|
| 3868 | 2014-07-10 09:51:26 | 63.60 | 96% |
| 3714 | 2014-06-27 23:16:25 | 61.17 | 95% |
| 3620 | 2014-06-25 09:57:30 | 57.08 | 94% |
| 3330 | 2014-04-27 13:51:56 | 59.97 | 95% |
| 2243 | 2013-10-07 13:35:13 | 64.73 | 98% |
| 2203 | 2013-10-06 21:24:17 | 47.71 | 86% |
| 1935 | 2013-09-19 11:15:54 | 61.22 | 95% |
| 1895 | 2013-09-17 13:04:31 | 55.69 | 93% |
| 1809 | 2013-09-10 15:33:49 | 56.67 | 95% |
| 1587 | 2013-08-30 11:52:35 | 62.34 | 96% |
| 1327 | 2013-08-22 13:48:30 | 51.62 | 95% |
| 723 | 2013-07-27 05:52:08 | 51.40 | 94% |
| 365 | 2013-07-21 08:12:29 | 52.73 | 96% |
| 119 | 2013-07-11 09:12:08 | 53.45 | 96% |
| 113 | 2013-07-11 04:58:07 | 41.93 | 88% |