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 |
|---|---|---|---|
| 12145 | 2022-06-07 23:40:53 | 84.98 | 95% |
| 11339 | 2021-12-08 06:33:43 | 104.57 | 96% |
| 11314 | 2021-11-30 19:26:51 | 111.14 | 97% |
| 10378 | 2021-09-25 20:33:49 | 101.71 | 97% |
| 8741 | 2021-07-24 07:28:35 | 88.73 | 96% |
| 3763 | 2021-04-26 22:32:46 | 87.19 | 95% |