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 |
|---|---|---|---|
| 3601 | 2016-12-10 22:05:48 | 81.42 | 79% |
| 2862 | 2014-09-10 17:57:29 | 99.32 | 89% |
| 2753 | 2014-08-27 18:03:56 | 97.84 | 90% |
| 2334 | 2014-07-02 15:29:44 | 83.01 | 82% |
| 2286 | 2014-06-30 15:53:28 | 90.83 | 87% |
| 2001 | 2014-06-24 11:19:22 | 75.47 | 78% |
| 1913 | 2014-06-18 20:01:21 | 68.83 | 82% |
| 1784 | 2014-06-15 17:18:48 | 89.26 | 91% |
| 1401 | 2014-06-07 11:00:58 | 82.79 | 86% |
| 1272 | 2014-06-03 12:18:21 | 83.07 | 85% |
| 578 | 2014-05-15 17:56:51 | 85.60 | 87% |