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 |
|---|---|---|---|
| 8688 | 2020-05-06 15:45:51 | 96.14 | 98% |
| 5541 | 2017-06-15 14:02:41 | 103.83 | 97% |
| 5003 | 2017-05-29 23:59:09 | 110.97 | 100% |
| 3708 | 2016-07-20 15:26:54 | 96.69 | 98% |
| 3023 | 2015-06-21 21:12:30 | 80.66 | 93% |
| 2853 | 2015-05-26 16:28:27 | 85.50 | 94% |
| 1896 | 2015-02-23 17:26:48 | 91.62 | 95% |
| 1735 | 2015-02-19 18:27:11 | 77.64 | 94% |
| 1620 | 2015-02-17 18:43:37 | 69.55 | 89% |
| 734 | 2015-01-27 21:53:14 | 81.33 | 95% |
| 649 | 2015-01-27 17:43:20 | 60.94 | 89% |
| 546 | 2015-01-24 06:45:52 | 77.55 | 93% |