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 |
|---|---|---|---|
| 15525 | 2023-03-17 05:50:40 | 74.17 | 97% |
| 10298 | 2016-11-29 15:09:57 | 66.13 | 90% |
| 8510 | 2016-01-14 14:48:28 | 71.54 | 93% |
| 8355 | 2016-01-07 09:43:27 | 73.82 | 93% |
| 8157 | 2016-01-02 05:42:47 | 75.13 | 92% |
| 7148 | 2015-11-26 14:35:29 | 73.54 | 92% |
| 6957 | 2015-11-22 14:13:21 | 57.68 | 86% |
| 5236 | 2015-08-31 11:13:40 | 59.37 | 88% |
| 5176 | 2015-08-30 04:59:05 | 64.21 | 90% |
| 4387 | 2015-08-19 12:55:40 | 64.55 | 89% |
| 4348 | 2015-08-19 06:19:04 | 55.00 | 85% |
| 3687 | 2015-08-03 12:30:40 | 55.88 | 87% |
| 1692 | 2015-03-26 02:12:59 | 48.11 | 89% |
| 1645 | 2015-03-24 04:22:28 | 49.48 | 90% |