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 |
|---|---|---|---|
| 5453 | 2013-02-26 04:54:01 | 50.94 | 92% |
| 4537 | 2013-02-22 11:38:57 | 57.02 | 91% |
| 4488 | 2013-02-22 01:52:56 | 48.56 | 90% |
| 4244 | 2013-02-21 01:02:09 | 62.77 | 97% |
| 4060 | 2013-02-19 16:32:59 | 60.66 | 95% |
| 3600 | 2013-02-17 01:43:02 | 53.10 | 88% |
| 3467 | 2013-02-16 03:14:43 | 64.64 | 95% |
| 3436 | 2013-02-16 01:58:37 | 48.72 | 92% |
| 3300 | 2013-02-12 00:37:47 | 60.37 | 95% |
| 3014 | 2013-02-10 11:00:06 | 42.34 | 82% |
| 1146 | 2013-01-30 07:18:57 | 54.66 | 93% |
| 948 | 2013-01-26 19:02:25 | 49.82 | 95% |