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 |
|---|---|---|---|
| 6317 | 2018-05-18 16:17:08 | 124.33 | 98% |
| 2913 | 2016-10-04 19:56:08 | 115.84 | 97% |
| 2686 | 2016-09-25 11:37:28 | 118.79 | 98% |
| 1876 | 2013-11-24 18:42:56 | 93.09 | 91% |
| 1593 | 2013-09-02 14:35:02 | 101.02 | 98% |
| 1539 | 2013-08-25 20:27:58 | 81.21 | 90% |
| 653 | 2013-06-29 11:16:05 | 91.40 | 92% |
| 26 | 2013-04-11 16:42:42 | 77.15 | 92% |