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 |
|---|---|---|---|
| 3641 | 2013-03-21 15:38:28 | 86.85 | 95% |
| 3606 | 2013-03-14 18:07:25 | 88.39 | 94% |
| 2178 | 2011-05-16 21:52:26 | 95.53 | 93% |
| 2139 | 2011-05-14 21:04:15 | 112.20 | 100% |
| 1716 | 2010-08-31 16:32:10 | 99.08 | |
| 1622 | 2010-05-31 23:04:55 | 93.45 |