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 |
|---|---|---|---|
| 6310 | 2019-05-22 02:37:13 | 78.31 | 97% |
| 4900 | 2017-03-05 01:55:43 | 80.02 | 99% |
| 4582 | 2016-09-20 19:49:00 | 78.35 | 96% |
| 4371 | 2016-09-12 18:12:37 | 67.72 | 97% |
| 4202 | 2016-09-04 05:07:47 | 77.89 | 98% |
| 4173 | 2016-09-02 18:21:08 | 79.18 | 97% |
| 4083 | 2016-08-08 03:05:18 | 69.64 | 94% |
| 2426 | 2016-01-25 04:41:17 | 70.55 | 98% |
| 1560 | 2015-12-16 21:34:04 | 62.76 | 95% |
| 514 | 2015-11-21 06:52:49 | 61.15 | 95% |
| 22 | 2015-10-30 22:24:31 | 49.17 | 96% |