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 |
|---|---|---|---|
| 9928 | 2019-02-17 16:50:11 | 72.92 | 100% |
| 8667 | 2018-10-02 23:03:05 | 75.49 | 100% |
| 7574 | 2018-07-21 19:41:01 | 66.48 | 100% |
| 2830 | 2017-09-02 18:59:24 | 78.11 | 100% |
| 33 | 2017-02-15 00:05:08 | 70.67 | 100% |