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 |
|---|---|---|---|
| 26673 | 2017-06-10 07:03:00 | 131.83 | 99% |
| 26370 | 2017-06-02 04:38:04 | 120.99 | 95% |
| 24267 | 2017-03-05 10:54:08 | 124.71 | 97% |
| 22668 | 2012-05-05 18:06:16 | 106.58 | 94% |
| 22338 | 2011-09-23 15:16:52 | 106.29 | 94% |
| 22257 | 2010-10-24 19:36:17 | 116.01 | |
| 21424 | 2010-10-19 07:26:16 | 131.37 | |
| 21263 | 2010-10-18 08:48:53 | 108.61 | |
| 21261 | 2010-10-18 08:46:47 | 94.64 | |
| 20718 | 2010-06-21 19:34:10 | 101.94 | |
| 20706 | 2010-06-21 16:43:42 | 104.20 | |
| 20692 | 2010-06-21 16:32:44 | 96.68 | |
| 20601 | 2010-06-21 10:58:43 | 112.54 | |
| 20216 | 2010-06-19 17:55:55 | 103.44 | |
| 19999 | 2010-06-18 20:35:58 | 104.65 | |
| 19743 | 2010-06-18 09:30:29 | 119.48 |