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 |
|---|---|---|---|
| 6537 | 2019-04-08 08:35:12 | 76.25 | 97% |
| 3557 | 2016-11-13 10:43:47 | 62.51 | 93% |
| 2253 | 2016-09-08 15:05:08 | 53.53 | 89% |
| 1740 | 2016-08-29 08:59:15 | 41.50 | 84% |
| 1065 | 2016-08-07 08:50:47 | 44.59 | 86% |
| 587 | 2016-06-22 15:34:46 | 46.32 | 89% |
| 147 | 2016-05-28 08:57:25 | 41.48 | 88% |