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 |
|---|---|---|---|
| 5000 | 2016-09-11 14:43:22 | 129.49 | 91% |
| 4697 | 2016-08-28 11:25:45 | 144.88 | 96% |
| 4625 | 2016-08-27 15:59:15 | 148.80 | 98% |
| 4462 | 2016-08-23 15:30:23 | 141.78 | 96% |
| 4196 | 2016-08-18 15:38:15 | 137.52 | 93% |
| 3824 | 2016-08-03 16:12:10 | 133.01 | 96% |
| 3449 | 2016-05-08 13:38:36 | 158.22 | 98% |
| 3118 | 2015-11-14 16:02:45 | 161.78 | 99% |
| 2406 | 2012-04-27 14:50:16 | 166.07 | 98% |
| 2208 | 2012-03-31 03:14:09 | 147.49 | 96% |
| 1728 | 2012-03-21 12:26:26 | 156.72 | 98% |
| 1618 | 2012-02-22 15:02:47 | 156.28 | 97% |
| 1202 | 2012-01-22 07:29:49 | 152.95 | 97% |
| 1133 | 2011-12-17 06:59:03 | 127.59 | 93% |