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 |
|---|---|---|---|
| 26201 | 2019-07-02 11:51:50 | 86.88 | 97% |
| 24219 | 2019-04-20 16:57:31 | 80.21 | 97% |
| 22302 | 2019-01-13 17:59:06 | 78.60 | 97% |
| 21645 | 2018-12-19 20:04:30 | 71.97 | 95% |
| 17797 | 2018-10-09 21:34:54 | 72.21 | 96% |
| 11380 | 2018-07-30 20:48:34 | 60.47 | 94% |
| 7627 | 2018-05-29 17:11:48 | 61.39 | 93% |
| 7347 | 2018-05-27 18:08:56 | 54.91 | 94% |
| 402 | 2018-03-23 13:08:13 | 51.87 | 96% |