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 |
|---|---|---|---|
| 5733 | 2017-01-01 13:51:10 | 108.98 | 95% |
| 4548 | 2015-07-01 02:19:19 | 99.28 | 93% |
| 4388 | 2015-04-21 23:18:05 | 100.90 | 95% |
| 4261 | 2015-03-03 00:53:20 | 113.88 | 99% |
| 3329 | 2014-11-27 03:01:07 | 102.96 | 94% |
| 3321 | 2014-11-24 04:16:50 | 99.71 | 96% |
| 3300 | 2014-11-09 12:59:20 | 98.67 | 95% |
| 3112 | 2014-07-31 14:26:45 | 101.75 | 96% |
| 2311 | 2014-03-07 07:56:08 | 96.29 | 94% |
| 2297 | 2014-03-06 06:01:27 | 99.64 | 96% |
| 2012 | 2013-11-07 14:43:07 | 84.48 | 94% |
| 1597 | 2013-09-26 05:45:52 | 75.42 | 86% |
| 312 | 2011-12-06 15:23:38 | 68.91 | 93% |