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 |
|---|---|---|---|
| 9116 | 2022-03-19 16:24:45 | 101.27 | 98% |
| 7649 | 2017-11-21 13:23:36 | 116.36 | 99% |
| 6550 | 2017-09-10 03:24:41 | 98.85 | 97% |
| 5785 | 2017-08-14 13:27:34 | 99.25 | 98% |
| 4763 | 2017-07-09 09:48:49 | 112.10 | 99% |
| 4390 | 2014-03-13 06:33:52 | 106.36 | 97% |
| 3873 | 2010-11-22 14:28:02 | 89.18 | |
| 3271 | 2010-06-07 14:33:33 | 85.23 |