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 |
|---|---|---|---|
| 3762 | 2015-04-30 01:44:08 | 110.99 | 100% |
| 3655 | 2015-02-05 15:19:57 | 97.15 | 96% |
| 2927 | 2014-05-31 19:21:02 | 84.62 | 93% |
| 2885 | 2014-05-26 18:24:10 | 90.22 | 91% |
| 2589 | 2014-04-28 05:41:34 | 90.61 | 92% |
| 2523 | 2014-04-05 11:08:55 | 92.64 | 96% |
| 1186 | 2013-09-08 16:54:41 | 90.43 | 94% |