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 |
|---|---|---|---|
| 4829 | 2015-07-02 19:56:52 | 138.29 | 100% |
| 4743 | 2015-06-25 19:09:52 | 90.99 | 88% |
| 4200 | 2014-12-01 04:29:30 | 125.95 | 98% |
| 4166 | 2014-11-18 08:37:59 | 113.74 | 98% |
| 3863 | 2014-07-05 02:04:21 | 98.80 | 93% |
| 3426 | 2014-06-01 16:34:15 | 116.33 | 98% |
| 3376 | 2014-05-30 06:36:42 | 120.94 | 98% |
| 1853 | 2014-03-29 22:32:17 | 104.68 | 96% |
| 1202 | 2014-03-09 04:59:56 | 109.93 | 96% |