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 |
|---|---|---|---|
| 2381 | 2017-04-18 09:24:01 | 106.45 | 95% |
| 2109 | 2014-10-04 21:24:51 | 98.78 | 88% |
| 1699 | 2014-07-19 22:20:12 | 98.01 | 95% |
| 1374 | 2014-05-02 16:39:43 | 92.83 | 91% |
| 1195 | 2014-04-16 21:28:27 | 96.98 | 95% |
| 186 | 2012-07-06 22:53:42 | 73.58 | 90% |