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 |
|---|---|---|---|
| 4621 | 2016-02-19 13:13:49 | 73.17 | 94% |
| 4404 | 2014-07-22 19:35:27 | 71.28 | 96% |
| 3493 | 2011-07-29 11:57:49 | 70.31 | 96% |
| 3160 | 2011-07-02 19:12:38 | 59.64 | 91% |
| 2762 | 2011-05-31 18:43:35 | 59.36 | 91% |
| 1221 | 2011-04-05 15:38:05 | 50.45 |