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 |
|---|---|---|---|
| 3083 | 2012-12-20 13:08:17 | 86.39 | 96% |
| 1125 | 2012-01-19 16:09:23 | 77.58 | 92% |
| 1107 | 2012-01-18 16:44:37 | 77.40 | 95% |
| 964 | 2012-01-13 15:42:11 | 65.18 | 93% |
| 273 | 2011-06-05 19:09:39 | 66.23 | 95% |
| 254 | 2011-06-05 16:11:13 | 64.68 | 93% |
| 248 | 2011-06-04 09:38:40 | 24.27 | 88% |
| 130 | 2011-05-17 20:20:35 | 62.72 | 92% |
| 76 | 2011-05-06 09:55:09 | 62.41 | 91% |
| 11 | 2011-02-26 09:14:31 | 59.57 |