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 |
|---|---|---|---|
| 12017 | 2022-01-04 12:58:24 | 90.11 | 99% |
| 7704 | 2019-09-07 00:59:37 | 77.37 | 97% |
| 6658 | 2019-03-28 04:50:28 | 82.79 | 98% |
| 5591 | 2015-04-21 08:31:17 | 76.11 | 96% |
| 4760 | 2014-03-18 00:42:41 | 74.76 | 94% |
| 3260 | 2013-01-26 15:49:42 | 81.33 | 98% |
| 3157 | 2012-11-23 00:32:40 | 83.33 | 96% |
| 1348 | 2012-09-04 19:46:03 | 73.96 | 98% |
| 847 | 2012-06-27 23:45:18 | 70.77 | 97% |
| 779 | 2012-06-22 14:05:45 | 67.03 | 97% |
| 768 | 2012-06-22 13:38:46 | 56.72 | 94% |
| 509 | 2012-05-28 21:00:13 | 58.82 | 96% |