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 |
|---|---|---|---|
| 5899 | 2014-04-06 11:21:45 | 99.64 | 99% |
| 5493 | 2013-09-18 09:04:15 | 98.60 | 96% |
| 4070 | 2013-01-14 07:36:18 | 84.12 | 98% |
| 2879 | 2012-06-11 01:20:12 | 69.35 | 91% |
| 2046 | 2012-04-23 13:06:13 | 86.01 | 98% |
| 1586 | 2012-04-01 07:56:04 | 71.44 | 92% |
| 393 | 2012-01-10 02:21:36 | 60.99 | 96% |