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 |
|---|---|---|---|
| 8508 | 2021-01-04 23:11:16 | 93.13 | 98% |
| 6265 | 2019-07-23 21:21:04 | 92.65 | 97% |
| 4451 | 2015-03-20 07:29:22 | 79.07 | 93% |
| 4295 | 2014-12-04 23:16:51 | 72.52 | 92% |
| 3856 | 2014-11-24 10:04:43 | 73.89 | 93% |
| 1915 | 2014-10-22 04:42:10 | 70.57 | 92% |
| 409 | 2014-10-08 06:19:04 | 58.81 | 89% |
| 167 | 2014-10-06 03:55:33 | 61.48 | 90% |