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 |
|---|---|---|---|
| 11599 | 2019-01-30 07:55:31 | 144.22 | 100% |
| 9029 | 2018-10-12 05:12:07 | 128.29 | 98% |
| 8659 | 2018-09-29 09:45:33 | 128.56 | 98% |
| 7726 | 2018-08-09 09:20:04 | 136.50 | 99% |
| 6648 | 2018-07-06 07:26:40 | 141.78 | 100% |
| 5192 | 2018-06-06 16:55:23 | 131.45 | 98% |
| 5165 | 2018-06-06 01:03:20 | 125.61 | 99% |
| 3596 | 2018-04-17 06:49:02 | 119.16 | 100% |