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 |
|---|---|---|---|
| 7312 | 2014-11-11 11:12:45 | 83.87 | 93% |
| 6758 | 2014-06-25 10:38:45 | 80.69 | 86% |
| 6710 | 2014-06-25 03:20:38 | 95.29 | 94% |
| 6614 | 2014-06-24 05:52:30 | 85.73 | 90% |
| 5168 | 2014-06-01 11:22:38 | 80.30 | 90% |
| 3813 | 2014-05-23 09:41:24 | 79.10 | 86% |
| 3722 | 2014-05-23 06:28:36 | 91.62 | 91% |
| 3220 | 2014-05-17 12:35:57 | 83.49 | 90% |
| 2738 | 2014-05-15 02:11:34 | 77.31 | 89% |
| 2476 | 2014-05-12 13:32:12 | 76.48 | 91% |
| 1026 | 2014-05-03 08:39:52 | 84.62 | 94% |
| 942 | 2014-05-03 06:31:51 | 69.09 | 88% |
| 410 | 2014-04-30 08:20:09 | 81.95 | 97% |
| 382 | 2014-04-29 23:21:01 | 90.59 | 95% |
| 365 | 2014-04-29 23:02:43 | 79.06 | 95% |