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 |
|---|---|---|---|
| 12754 | 2017-08-03 16:27:16 | 111.82 | 98% |
| 12361 | 2017-07-27 16:11:58 | 117.57 | 98% |
| 11842 | 2017-07-19 18:12:07 | 118.01 | 98% |
| 9831 | 2017-06-20 18:38:07 | 115.00 | 98% |
| 7611 | 2017-06-02 13:39:03 | 95.77 | 93% |
| 7123 | 2017-05-23 19:04:58 | 105.24 | 96% |
| 5882 | 2017-05-12 17:43:18 | 120.73 | 98% |
| 5865 | 2017-05-11 20:18:05 | 111.36 | 95% |
| 5603 | 2017-05-09 18:29:53 | 116.18 | 96% |
| 5144 | 2017-05-03 21:02:58 | 95.53 | 93% |
| 4645 | 2017-05-02 18:57:59 | 129.77 | 99% |
| 2962 | 2017-04-14 16:14:30 | 119.69 | 97% |
| 2699 | 2017-04-13 18:58:43 | 110.62 | 96% |
| 215 | 2012-05-23 23:06:27 | 92.23 | 95% |