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 |
|---|---|---|---|
| 3832 | 2024-03-16 03:11:04 | 134.45 | 98.9% |
| 1245 | 2014-12-03 22:31:38 | 122.10 | 98% |
| 1017 | 2014-10-04 04:29:50 | 125.92 | 99% |
| 943 | 2014-09-29 02:53:48 | 121.43 | 99% |
| 785 | 2014-09-11 04:32:56 | 126.60 | 99% |
| 622 | 2014-08-24 22:33:15 | 116.48 | 99% |
| 560 | 2014-08-16 03:10:38 | 122.08 | 99% |
| 426 | 2012-02-25 03:40:39 | 111.95 | 97% |