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 |
|---|---|---|---|
| 5627 | 2017-06-10 03:27:47 | 184.32 | 100% |
| 5523 | 2017-06-07 02:56:38 | 195.59 | 100% |
| 4571 | 2017-05-20 21:01:26 | 160.35 | 94% |
| 3756 | 2017-05-07 04:34:29 | 165.32 | 98% |
| 1484 | 2017-02-24 01:09:06 | 164.75 | 96% |
| 807 | 2017-02-04 07:11:53 | 162.20 | 96% |
| 798 | 2017-02-04 07:05:25 | 146.81 | 91% |