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 |
|---|---|---|---|
| 4842 | 2018-01-04 16:12:18 | 87.28 | 98% |
| 4338 | 2013-01-10 11:34:17 | 100.57 | 95% |
| 4282 | 2012-12-17 10:55:50 | 90.01 | 92% |
| 2307 | 2010-10-29 11:05:39 | 73.26 | |
| 1862 | 2010-07-10 17:40:00 | 71.68 | |
| 1588 | 2010-06-26 13:06:17 | 73.15 | |
| 1452 | 2010-06-20 07:36:31 | 77.21 | |
| 1449 | 2010-06-20 07:30:21 | 76.34 | |
| 1285 | 2010-06-13 13:45:16 | 64.38 | |
| 817 | 2010-05-20 12:29:41 | 74.69 |