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 |
|---|---|---|---|
| 6865 | 2017-07-12 16:01:30 | 135.27 | 98% |
| 6125 | 2012-04-29 20:44:13 | 113.37 | 95% |
| 5554 | 2012-04-07 12:50:54 | 117.48 | 92% |
| 5362 | 2012-04-04 16:36:22 | 146.75 | 96% |
| 4001 | 2012-03-06 15:40:22 | 112.76 | 97% |
| 3811 | 2012-03-03 16:18:57 | 119.39 | 95% |
| 3347 | 2012-02-23 14:46:09 | 130.26 | 96% |
| 3287 | 2012-02-21 09:10:07 | 95.30 | 88% |
| 2656 | 2012-02-03 17:20:38 | 129.20 | 96% |
| 1583 | 2012-01-06 14:40:29 | 113.12 | 92% |
| 1377 | 2011-12-31 14:02:37 | 116.34 | 93% |