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 |
|---|---|---|---|
| 6785 | 2018-12-23 20:45:22 | 92.58 | 99% |
| 4702 | 2018-11-06 08:14:02 | 109.83 | 99% |
| 3357 | 2018-10-07 08:28:14 | 95.53 | 98% |
| 2573 | 2018-09-25 06:12:19 | 102.44 | 98% |
| 2105 | 2015-08-26 02:14:28 | 104.47 | 98% |
| 2002 | 2015-08-24 01:10:17 | 110.35 | 100% |
| 1860 | 2013-11-19 02:06:22 | 86.72 | 96% |
| 1406 | 2013-08-24 11:40:40 | 88.00 | 95% |
| 1026 | 2012-10-24 18:37:24 | 81.90 | 93% |
| 832 | 2012-10-12 02:54:33 | 93.37 | 99% |
| 518 | 2012-10-01 22:38:37 | 91.93 | 98% |