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 |
|---|---|---|---|
| 4503 | 2024-04-17 10:22:03 | 68.78 | 97.2% |
| 4079 | 2024-02-24 14:01:41 | 67.52 | 97.5% |
| 2788 | 2019-04-13 10:06:40 | 66.49 | 97% |
| 1911 | 2019-01-30 11:44:19 | 61.07 | 97% |
| 1809 | 2011-10-27 19:59:28 | 61.94 | 96% |
| 1800 | 2011-10-27 19:49:35 | 53.85 | 93% |
| 1453 | 2011-01-25 22:43:20 | 60.26 | |
| 1123 | 2011-01-02 22:38:53 | 56.51 | |
| 839 | 2010-12-22 16:27:21 | 49.01 | |
| 641 | 2010-12-14 20:52:58 | 55.65 | |
| 502 | 2010-12-09 22:38:24 | 54.18 |