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 |
|---|---|---|---|
| 5744 | 2019-07-01 09:13:54 | 57.68 | 98% |
| 5658 | 2018-11-28 09:23:40 | 57.89 | 98% |
| 5091 | 2017-08-02 06:16:01 | 54.12 | 99% |
| 4861 | 2017-04-06 09:29:35 | 56.66 | 94% |
| 4342 | 2016-11-06 03:25:53 | 55.05 | 96% |
| 2799 | 2016-07-19 04:21:47 | 53.01 | 98% |
| 2239 | 2016-05-29 04:09:51 | 55.79 | 97% |