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 |
|---|---|---|---|
| 3090 | 2023-12-18 09:40:32 | 79.33 | 98.5% |
| 1645 | 2016-02-14 18:06:12 | 79.48 | 97% |
| 1400 | 2015-09-02 23:56:17 | 64.14 | 94% |
| 627 | 2015-03-06 13:33:48 | 57.31 | 93% |
| 450 | 2015-02-26 14:53:05 | 80.91 | 96% |
| 419 | 2015-02-25 13:19:28 | 78.78 | 97% |
| 245 | 2015-02-20 07:02:52 | 73.15 | 96% |