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 | 2018-01-09 03:48:58 | 127.41 | 97% |
| 3514 | 2016-02-13 05:51:28 | 138.49 | 97% |
| 3446 | 2016-01-02 16:38:30 | 137.15 | 98% |
| 2666 | 2015-04-13 05:59:10 | 139.45 | 98% |
| 886 | 2015-03-26 16:48:55 | 149.25 | 97% |
| 457 | 2014-08-19 16:44:14 | 122.33 | 94% |
| 177 | 2012-12-08 10:59:56 | 136.72 | 96% |
| 62 | 2012-04-10 03:30:56 | 127.56 | 95% |