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 |
|---|---|---|---|
| 2692 | 2012-10-18 18:36:52 | 70.43 | 94% |
| 2604 | 2012-09-18 06:13:03 | 70.55 | 95% |
| 2475 | 2012-08-30 20:37:53 | 72.13 | 96% |
| 2224 | 2012-08-02 15:26:52 | 71.04 | 95% |
| 2038 | 2012-07-21 17:25:24 | 65.45 | 94% |
| 1653 | 2012-07-12 23:16:59 | 62.32 | 94% |
| 1266 | 2012-06-30 08:57:49 | 67.39 | 95% |
| 1109 | 2012-06-26 04:11:51 | 63.84 | 95% |
| 717 | 2012-06-16 09:04:30 | 53.53 | 90% |