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 |
|---|---|---|---|
| 8416 | 2021-06-01 12:25:00 | 70.29 | 94% |
| 5542 | 2016-07-03 17:40:21 | 82.45 | 93% |
| 4669 | 2016-06-05 20:40:33 | 71.56 | 91% |
| 4589 | 2016-06-04 17:52:26 | 70.08 | 88% |
| 4405 | 2016-05-25 20:26:29 | 56.76 | 82% |
| 4226 | 2016-05-20 19:25:34 | 78.80 | 93% |
| 4225 | 2016-05-20 19:24:12 | 64.63 | 86% |
| 4098 | 2016-05-16 17:59:00 | 69.94 | 90% |
| 3634 | 2016-04-30 12:50:58 | 60.66 | 81% |
| 3063 | 2016-04-19 18:23:03 | 60.00 | 89% |
| 2598 | 2015-11-01 15:17:06 | 66.87 | 91% |
| 594 | 2014-11-25 21:40:04 | 53.68 | 89% |
| 158 | 2014-10-11 15:32:56 | 48.50 | 84% |