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 |
|---|---|---|---|
| 26991 | 2021-09-13 20:37:48 | 105.57 | 97% |
| 26000 | 2020-01-04 22:58:22 | 106.19 | 96% |
| 20662 | 2018-10-04 19:54:47 | 95.16 | 96% |
| 19239 | 2018-08-22 14:55:00 | 111.38 | 99% |
| 14888 | 2018-04-05 15:44:39 | 104.85 | 97% |
| 13155 | 2018-02-20 17:25:14 | 94.65 | 98% |
| 11100 | 2018-01-03 20:44:54 | 101.67 | 97% |
| 9540 | 2017-11-01 19:16:04 | 86.27 | 96% |
| 2702 | 2017-06-13 18:14:48 | 89.25 | 96% |
| 2355 | 2017-06-09 15:56:52 | 100.81 | 97% |
| 1871 | 2017-06-02 13:39:06 | 88.43 | 92% |
| 1698 | 2017-05-31 14:46:35 | 93.70 | 95% |