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 |
|---|---|---|---|
| 5391 | 2013-07-26 16:42:16 | 96.26 | 91% |
| 5313 | 2013-07-10 15:58:23 | 107.56 | 95% |
| 4937 | 2013-06-11 09:53:20 | 116.72 | 98% |
| 4932 | 2013-06-11 09:49:56 | 104.56 | 98% |
| 4554 | 2013-05-31 10:08:59 | 111.99 | 97% |
| 3139 | 2013-04-23 13:44:06 | 95.55 | 91% |
| 2752 | 2013-04-16 11:35:09 | 102.20 | 95% |
| 2504 | 2013-04-05 11:20:22 | 117.64 | 96% |
| 2375 | 2013-03-30 17:04:54 | 114.02 | 98% |
| 2347 | 2013-03-27 13:30:03 | 96.12 | 91% |
| 1128 | 2013-03-01 13:35:15 | 100.71 | 94% |
| 1066 | 2013-02-28 11:43:47 | 110.37 | 95% |
| 1063 | 2013-02-28 11:41:30 | 102.20 | 94% |
| 728 | 2013-02-26 12:31:04 | 103.38 | 95% |
| 703 | 2013-02-26 10:33:19 | 102.80 | 96% |