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 |
|---|---|---|---|
| 8372 | 2018-03-25 16:53:43 | 141.88 | 98% |
| 8153 | 2018-03-12 15:34:28 | 144.11 | 100% |
| 7549 | 2018-01-16 15:27:20 | 142.99 | 100% |
| 5959 | 2017-04-01 13:57:18 | 142.76 | 98% |
| 4169 | 2016-10-29 15:45:51 | 149.52 | 98% |
| 3458 | 2016-08-28 11:25:46 | 133.76 | 98% |
| 3404 | 2016-08-26 12:04:50 | 122.54 | 94% |
| 3054 | 2016-08-17 12:38:25 | 141.79 | 98% |
| 1201 | 2016-02-21 11:55:55 | 106.73 | 95% |