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 |
|---|---|---|---|
| 10628 | 2016-04-21 14:32:41 | 113.52 | 94% |
| 8826 | 2015-06-10 17:39:26 | 135.21 | 97% |
| 8604 | 2015-06-08 17:49:26 | 118.18 | 94% |
| 8223 | 2015-06-06 19:25:55 | 128.53 | 99% |
| 7957 | 2015-06-04 19:28:31 | 131.97 | 99% |
| 5667 | 2015-04-29 22:27:29 | 121.02 | 96% |
| 5140 | 2015-04-21 03:13:31 | 112.73 | 96% |
| 4691 | 2015-04-14 13:19:44 | 121.21 | 94% |
| 4648 | 2015-04-09 18:55:36 | 109.28 | 94% |