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 |
|---|---|---|---|
| 3950 | 2018-08-14 23:47:07 | 82.21 | 97% |
| 3341 | 2015-09-20 06:54:27 | 90.40 | 98% |
| 3074 | 2015-03-01 20:09:57 | 99.41 | 99% |
| 2224 | 2014-06-17 12:05:50 | 83.99 | 92% |
| 2218 | 2014-06-17 11:59:04 | 93.30 | 96% |
| 2023 | 2014-06-02 18:50:11 | 83.41 | 96% |
| 1198 | 2013-01-02 03:53:30 | 69.63 | 91% |
| 985 | 2012-10-26 14:13:44 | 68.93 | 92% |
| 580 | 2012-02-06 16:38:49 | 58.20 | 85% |