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 |
|---|---|---|---|
| 3899 | 2012-11-04 04:54:37 | 106.58 | 96% |
| 2222 | 2012-09-11 20:53:15 | 122.69 | 100% |
| 1337 | 2012-08-31 21:54:37 | 114.81 | 99% |
| 1270 | 2012-08-30 20:36:53 | 105.02 | 98% |
| 1133 | 2012-08-26 21:21:53 | 112.74 | 97% |
| 957 | 2012-08-25 17:39:31 | 97.79 | 95% |
| 218 | 2012-06-28 04:49:01 | 84.66 | 95% |