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 |
|---|---|---|---|
| 7053 | 2016-05-17 19:56:40 | 102.87 | 96% |
| 6754 | 2016-04-30 16:58:34 | 97.88 | 94% |
| 6723 | 2016-04-30 12:50:39 | 99.00 | 96% |
| 5946 | 2014-09-02 00:23:25 | 92.80 | 92% |
| 5678 | 2014-08-07 15:52:36 | 92.00 | 92% |
| 5116 | 2010-10-22 21:53:36 | 54.86 |