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 |
|---|---|---|---|
| 4332 | 2012-12-25 13:48:45 | 86.42 | 97% |
| 3935 | 2012-11-23 00:32:45 | 72.22 | 93% |
| 3832 | 2012-11-17 20:40:31 | 71.30 | 95% |
| 3762 | 2012-11-08 18:04:52 | 72.61 | 96% |
| 2629 | 2012-10-05 18:40:19 | 63.78 | 92% |
| 2575 | 2012-10-01 22:49:33 | 62.13 | 90% |
| 989 | 2012-06-03 22:11:42 | 60.36 | 93% |
| 644 | 2012-05-26 23:08:49 | 60.64 | 94% |