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 |
|---|---|---|---|
| 3955 | 2016-03-30 10:16:23 | 108.68 | 97% |
| 2510 | 2012-05-25 15:44:22 | 111.21 | 95% |
| 2390 | 2012-05-21 15:27:18 | 107.10 | 94% |
| 2105 | 2012-05-12 03:24:27 | 115.64 | 96% |
| 1323 | 2012-05-05 23:07:52 | 107.05 | 95% |
| 1044 | 2012-04-27 11:33:12 | 119.20 | 97% |
| 976 | 2012-04-23 07:01:38 | 123.46 | 98% |