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 |
|---|---|---|---|
| 13076 | 2013-10-08 16:26:47 | 77.52 | 94% |
| 12934 | 2013-10-05 17:25:28 | 83.26 | 96% |
| 12610 | 2013-09-26 13:40:52 | 88.36 | 97% |
| 12470 | 2013-09-24 05:07:26 | 83.26 | 97% |
| 11354 | 2012-08-01 15:32:42 | 82.68 | 95% |
| 11258 | 2012-06-12 05:19:52 | 76.14 | 96% |
| 11230 | 2012-05-30 07:38:55 | 86.71 | 96% |
| 11186 | 2012-05-10 05:39:53 | 89.89 | 96% |