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 |
|---|---|---|---|
| 4646 | 2016-09-28 05:23:56 | 90.21 | 96% |
| 4151 | 2016-04-24 04:25:35 | 92.50 | 98% |
| 3490 | 2014-11-27 11:50:01 | 68.12 | 91% |
| 2195 | 2013-12-07 14:25:17 | 61.41 | 93% |
| 2112 | 2013-12-05 12:38:07 | 68.42 | 94% |
| 2039 | 2013-12-03 06:29:31 | 59.33 | 90% |
| 1694 | 2013-11-08 10:26:44 | 66.63 | 97% |
| 1471 | 2013-11-01 14:31:17 | 63.10 | 93% |
| 1244 | 2013-10-12 09:02:22 | 58.80 | 94% |
| 261 | 2013-07-14 09:34:39 | 58.40 | 95% |
| 52 | 2013-07-08 13:46:43 | 55.48 | 93% |