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 |
|---|---|---|---|
| 7927 | 2019-05-13 14:28:01 | 39.91 | 94% |
| 7544 | 2018-04-28 17:30:39 | 44.96 | 94% |
| 7154 | 2016-04-12 14:53:46 | 41.37 | 84% |
| 7100 | 2016-04-01 15:14:47 | 48.16 | 91% |
| 6759 | 2015-09-24 21:20:45 | 45.82 | 89% |
| 5828 | 2012-11-18 04:08:13 | 36.28 | 87% |
| 5298 | 2012-03-30 03:23:42 | 42.58 | 91% |
| 4958 | 2012-03-10 04:56:07 | 46.89 | 91% |
| 4910 | 2012-03-07 02:26:19 | 37.81 | 85% |
| 3944 | 2011-06-09 01:17:54 | 45.52 | 93% |
| 3275 | 2010-11-04 16:01:52 | 43.11 | |
| 3224 | 2010-10-29 16:12:56 | 44.15 |