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 |
|---|---|---|---|
| 4716 | 2021-09-16 02:31:10 | 114.98 | 98% |
| 2705 | 2016-07-17 19:09:36 | 109.29 | 97% |
| 2199 | 2016-01-14 20:02:34 | 91.52 | 90% |
| 2059 | 2015-11-27 18:15:29 | 111.71 | 100% |
| 1644 | 2015-01-12 18:43:26 | 96.29 | 94% |
| 676 | 2014-02-27 18:18:22 | 104.57 | 96% |
| 249 | 2013-08-16 16:35:40 | 96.08 | 96% |