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 |
|---|---|---|---|
| 4464 | 2024-02-22 04:43:13 | 94.48 | 98.5% |
| 2597 | 2014-12-22 07:56:15 | 85.89 | 95% |
| 2223 | 2014-07-08 09:54:53 | 82.10 | 94% |
| 2125 | 2014-06-17 09:00:20 | 76.88 | 94% |
| 1499 | 2014-04-01 02:00:06 | 70.29 | 93% |
| 1484 | 2014-03-31 02:04:52 | 63.28 | 85% |
| 995 | 2013-11-15 06:36:10 | 70.59 | 91% |
| 789 | 2013-09-17 06:04:45 | 62.89 | 90% |
| 227 | 2013-08-19 02:03:12 | 62.34 | 94% |
| 45 | 2013-08-12 08:25:45 | 62.33 | 95% |