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 |
|---|---|---|---|
| 6001 | 2022-08-04 13:56:05 | 122.90 | 99% |
| 3047 | 2016-02-17 21:14:57 | 98.93 | 93% |
| 2473 | 2015-06-19 23:31:25 | 90.91 | 93% |
| 2179 | 2015-05-07 02:17:42 | 99.94 | 92% |
| 1582 | 2015-04-07 19:09:19 | 89.09 | 94% |
| 1166 | 2015-04-02 22:49:19 | 97.10 | 94% |
| 514 | 2014-08-09 20:32:23 | 93.67 | 93% |
| 229 | 2014-04-06 06:25:13 | 74.07 | 90% |