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 |
|---|---|---|---|
| 4315 | 2020-04-09 19:00:50 | 116.47 | 100% |
| 3770 | 2016-06-17 22:42:39 | 101.36 | 95% |
| 3511 | 2016-05-26 05:54:46 | 106.57 | 96% |
| 1444 | 2015-11-29 23:37:44 | 87.05 | 94% |
| 1238 | 2015-11-24 02:43:47 | 93.37 | 94% |
| 316 | 2014-04-23 03:07:57 | 84.79 | 93% |