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 |
|---|---|---|---|
| 11933 | 2018-10-01 23:51:18 | 76.52 | 97% |
| 8049 | 2017-02-14 19:54:14 | 65.35 | 92% |
| 7753 | 2017-01-14 16:20:10 | 64.77 | 92% |
| 7267 | 2016-12-01 23:38:38 | 77.43 | 97% |
| 6739 | 2016-10-23 18:17:11 | 66.34 | 91% |
| 5449 | 2016-08-05 22:54:17 | 51.42 | 85% |
| 4928 | 2016-06-19 02:34:31 | 74.71 | 95% |
| 3891 | 2016-03-15 16:59:37 | 69.86 | 95% |
| 3681 | 2016-03-05 13:32:06 | 58.32 | 94% |
| 3505 | 2016-02-22 20:34:24 | 64.30 | 95% |
| 2067 | 2015-11-09 18:42:19 | 53.88 | 87% |
| 1516 | 2015-09-23 19:06:23 | 55.58 | 91% |
| 1266 | 2015-09-13 02:55:43 | 60.08 | 95% |
| 388 | 2015-08-07 14:42:10 | 50.13 | 90% |