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 |
|---|---|---|---|
| 6819 | 2020-04-09 03:55:21 | 102.34 | 98% |
| 4141 | 2017-06-18 21:37:50 | 105.35 | 99% |
| 3329 | 2017-05-29 23:59:08 | 118.02 | 98% |
| 3204 | 2016-12-24 01:36:56 | 109.54 | 98% |
| 2976 | 2016-12-12 02:10:00 | 115.50 | 100% |
| 2573 | 2014-11-27 18:45:42 | 101.80 | 96% |
| 1599 | 2013-12-08 05:21:54 | 79.51 | 92% |
| 653 | 2011-12-06 23:11:11 | 100.50 | 97% |
| 263 | 2011-09-05 14:21:22 | 90.82 | 96% |
| 245 | 2011-09-04 18:46:18 | 76.53 | 91% |