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 |
|---|---|---|---|
| 10961 | 2017-05-14 01:10:52 | 104.69 | 92% |
| 10853 | 2016-08-20 04:43:13 | 112.28 | 96% |
| 6624 | 2015-06-24 09:56:40 | 116.43 | 96% |
| 6406 | 2015-06-13 18:14:40 | 107.58 | 93% |
| 5102 | 2014-10-13 01:09:52 | 107.10 | 93% |
| 5056 | 2014-10-12 22:28:12 | 121.06 | 98% |
| 3924 | 2014-09-09 01:27:53 | 104.27 | 95% |
| 3631 | 2011-07-19 00:48:25 | 108.32 | 97% |