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 |
|---|---|---|---|
| 6763 | 2022-06-20 09:07:47 | 112.30 | 99% |
| 3549 | 2013-09-15 12:08:13 | 77.65 | 94% |
| 2870 | 2012-11-03 16:35:16 | 62.46 | 87% |
| 2721 | 2012-10-21 05:38:25 | 59.73 | 86% |
| 2681 | 2012-10-02 15:59:33 | 68.63 | 94% |
| 2264 | 2012-08-23 09:24:01 | 63.10 | 93% |
| 2070 | 2012-08-18 21:08:22 | 59.97 | 90% |
| 2066 | 2012-08-18 16:44:50 | 58.86 | 87% |
| 1840 | 2012-08-14 07:37:31 | 59.04 | 90% |
| 1251 | 2012-07-08 06:59:47 | 55.20 | 88% |
| 1248 | 2012-07-08 06:55:56 | 46.67 | 85% |