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 |
|---|---|---|---|
| 16834 | 2021-09-03 02:45:13 | 96.58 | 96% |
| 16346 | 2021-08-08 18:41:33 | 111.79 | 99% |
| 11512 | 2018-03-29 01:59:24 | 110.63 | 97% |
| 8310 | 2017-10-01 15:20:49 | 85.00 | 97% |
| 4546 | 2017-04-12 23:19:13 | 88.09 | 93% |
| 4384 | 2017-02-27 16:08:08 | 118.59 | 99% |
| 4303 | 2017-02-27 01:42:23 | 105.46 | 96% |
| 3273 | 2017-02-14 18:35:09 | 109.03 | 100% |
| 125 | 2016-12-29 03:05:33 | 92.57 | 96% |