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 |
|---|---|---|---|
| 4690 | 2012-08-11 07:57:59 | 105.10 | 97% |
| 3717 | 2012-01-27 14:42:26 | 91.83 | 92% |
| 3167 | 2011-12-01 16:27:57 | 84.18 | 96% |
| 2645 | 2011-09-06 11:33:40 | 77.80 | 93% |
| 2221 | 2011-08-06 12:57:13 | 75.04 | 93% |
| 248 | 2011-03-14 13:09:55 | 66.96 |