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 |
|---|---|---|---|
| 6435 | 2016-11-08 16:06:12 | 74.63 | 94% |
| 6130 | 2016-08-10 17:18:03 | 68.10 | 93% |
| 5672 | 2016-06-20 20:42:38 | 60.96 | 88% |
| 5222 | 2016-01-07 17:49:28 | 59.04 | 89% |
| 5144 | 2015-12-21 19:52:14 | 54.93 | 86% |
| 5032 | 2015-09-29 21:28:47 | 56.80 | 88% |
| 3426 | 2015-01-26 18:31:36 | 50.93 | 89% |
| 2729 | 2014-11-18 19:12:28 | 49.02 | 88% |
| 2610 | 2014-11-12 16:12:05 | 49.39 | 88% |
| 2295 | 2014-10-21 16:59:18 | 48.22 | 90% |
| 1739 | 2014-09-16 13:09:48 | 40.37 | 87% |