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 |
|---|---|---|---|
| 2541 | 2017-06-21 19:28:39 | 80.93 | 95% |
| 2128 | 2016-12-10 06:08:59 | 102.90 | 96% |
| 1875 | 2015-12-16 09:18:11 | 92.22 | 89% |
| 1168 | 2015-11-13 12:47:47 | 79.09 | 92% |
| 722 | 2015-10-12 22:56:26 | 79.59 | 90% |
| 602 | 2015-10-09 23:04:17 | 80.87 | 92% |
| 590 | 2015-10-09 15:50:06 | 93.93 | 95% |
| 450 | 2015-10-07 00:43:04 | 89.83 | 96% |
| 264 | 2014-11-15 03:48:33 | 89.65 | 97% |