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 |
|---|---|---|---|
| 4609 | 2021-04-24 05:38:59 | 81.11 | 98% |
| 4288 | 2016-04-17 01:46:04 | 103.20 | 100% |
| 1627 | 2014-01-28 08:50:48 | 97.08 | 95% |
| 1519 | 2014-01-23 01:22:03 | 99.72 | 95% |
| 1116 | 2014-01-09 08:17:01 | 92.57 | 95% |
| 897 | 2014-01-02 19:03:26 | 93.64 | 95% |
| 683 | 2013-12-28 19:30:40 | 99.43 | 98% |
| 515 | 2013-12-23 22:11:15 | 109.91 | 99% |
| 148 | 2013-12-10 14:31:21 | 81.06 | 90% |