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 |
|---|---|---|---|
| 6930 | 2019-04-29 01:42:57 | 83.58 | 98% |
| 5994 | 2011-10-13 12:16:55 | 92.29 | 97% |
| 5427 | 2011-09-26 17:31:10 | 74.75 | 92% |
| 4945 | 2011-09-15 19:48:08 | 80.22 | 95% |
| 4912 | 2011-09-15 17:46:11 | 81.94 | 93% |
| 4244 | 2011-08-26 17:43:29 | 73.67 | 91% |
| 3969 | 2011-07-18 19:36:01 | 62.73 | 86% |