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 |
|---|---|---|---|
| 8974 | 2017-08-09 08:33:42 | 85.96 | 98% |
| 8408 | 2017-06-25 20:14:33 | 94.67 | 98% |
| 8389 | 2017-06-24 06:41:07 | 87.72 | 98% |
| 8344 | 2017-06-23 07:28:37 | 76.95 | 96% |
| 7823 | 2017-06-10 22:38:35 | 86.06 | 98% |
| 6984 | 2017-05-18 04:18:06 | 90.44 | 99% |
| 5347 | 2016-06-28 21:34:04 | 81.58 | 96% |
| 4180 | 2016-06-10 11:58:45 | 80.16 | 96% |
| 2985 | 2016-05-25 10:33:18 | 74.64 | 93% |
| 2978 | 2016-05-25 10:26:58 | 67.01 | 94% |
| 35 | 2016-04-20 03:03:59 | 59.25 | 92% |