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 |
|---|---|---|---|
| 4183 | 2016-03-15 12:52:32 | 121.64 | 95% |
| 3072 | 2014-06-23 18:25:53 | 124.80 | 97% |
| 2952 | 2014-06-23 05:47:41 | 98.40 | 89% |
| 2566 | 2014-06-14 19:01:17 | 116.62 | 98% |
| 2198 | 2014-06-04 17:33:09 | 109.08 | 94% |
| 1975 | 2014-05-28 14:55:44 | 126.67 | 98% |
| 1528 | 2014-03-15 19:59:21 | 106.42 | 94% |
| 1526 | 2014-03-15 19:58:12 | 98.32 | 91% |
| 658 | 2014-01-31 21:16:37 | 94.47 | 91% |