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 |
|---|---|---|---|
| 2681 | 2011-04-18 16:42:55 | 97.91 | |
| 2534 | 2011-04-15 13:25:59 | 98.51 | |
| 2250 | 2011-04-12 23:45:51 | 97.04 | |
| 2225 | 2011-04-12 23:25:09 | 93.79 | |
| 2059 | 2011-04-11 00:59:19 | 90.46 | |
| 1707 | 2011-04-01 11:08:30 | 101.07 | |
| 1579 | 2011-03-31 10:34:25 | 91.94 | |
| 1183 | 2011-03-26 10:40:18 | 101.12 | |
| 834 | 2011-03-25 12:34:12 | 102.68 | |
| 796 | 2011-03-25 00:15:51 | 102.66 | |
| 771 | 2011-03-24 23:55:59 | 103.34 |