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 |
|---|---|---|---|
| 5010 | 2016-04-07 18:21:07 | 80.83 | 85% |
| 4302 | 2015-08-05 04:48:23 | 90.77 | 90% |
| 3469 | 2014-09-06 02:09:32 | 97.50 | 94% |
| 3279 | 2014-06-14 05:34:59 | 79.79 | 88% |
| 2878 | 2014-04-28 08:03:46 | 88.91 | 90% |
| 1974 | 2014-01-19 06:25:20 | 88.72 | 94% |
| 1178 | 2013-10-17 17:18:27 | 85.80 | 90% |
| 535 | 2013-09-02 21:46:28 | 65.78 | 91% |
| 58 | 2013-08-02 01:21:38 | 54.49 | 89% |