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 |
|---|---|---|---|
| 2732 | 2011-07-14 10:49:56 | 82.27 | 97% |
| 2564 | 2011-01-01 11:56:56 | 84.19 | |
| 1884 | 2010-10-07 12:01:53 | 88.16 | |
| 1672 | 2010-09-30 08:11:04 | 80.88 | |
| 1371 | 2010-09-07 10:28:06 | 86.69 | |
| 1002 | 2010-07-30 11:28:09 | 81.25 | |
| 927 | 2010-07-29 15:45:00 | 80.52 | |
| 801 | 2010-07-23 08:47:22 | 74.69 | |
| 721 | 2010-07-15 14:26:37 | 74.98 | |
| 477 | 2010-07-13 10:22:07 | 73.91 |