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 |
|---|---|---|---|
| 3503 | 2017-05-03 19:40:59 | 103.86 | 90% |
| 3083 | 2016-06-03 03:51:11 | 108.74 | 93% |
| 1347 | 2016-02-17 05:12:51 | 113.39 | 94% |
| 1128 | 2016-02-15 23:44:03 | 118.78 | 96% |
| 524 | 2014-04-28 05:23:26 | 104.25 | 93% |
| 259 | 2014-02-04 07:16:39 | 109.60 | 97% |
| 60 | 2014-01-08 09:44:37 | 103.16 | 95% |