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 |
|---|---|---|---|
| 4963 | 2016-10-11 15:42:54 | 99.51 | 97% |
| 3761 | 2016-05-28 01:52:52 | 84.35 | 93% |
| 3279 | 2016-04-09 13:37:18 | 93.23 | 97% |
| 3278 | 2016-04-09 12:14:23 | 97.41 | 98% |
| 2730 | 2016-02-02 14:30:55 | 82.74 | 91% |
| 2592 | 2016-01-23 14:37:25 | 97.58 | 98% |
| 2511 | 2016-01-16 10:50:13 | 79.34 | 88% |
| 1540 | 2015-09-23 10:57:54 | 93.39 | 97% |
| 190 | 2014-09-21 12:19:24 | 75.63 | 93% |
| 171 | 2014-09-14 04:52:48 | 85.20 | 99% |