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 |
|---|---|---|---|
| 3538 | 2021-12-23 21:38:15 | 88.01 | 100% |
| 3465 | 2019-11-13 18:40:46 | 84.85 | 98% |
| 3037 | 2016-11-01 15:19:13 | 75.75 | 94% |
| 2603 | 2015-09-24 11:35:45 | 78.30 | 96% |
| 1754 | 2015-04-07 14:04:47 | 60.16 | 95% |
| 1715 | 2015-04-03 18:28:52 | 59.41 | 95% |
| 1696 | 2015-04-03 14:50:35 | 66.85 | 97% |
| 1634 | 2015-04-01 04:50:31 | 54.13 | 91% |
| 1270 | 2015-03-22 08:55:46 | 50.27 | 89% |
| 469 | 2015-03-08 11:15:14 | 43.81 | 96% |