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 |
|---|---|---|---|
| 22760 | 2021-12-01 19:37:53 | 57.11 | 98% |
| 20342 | 2021-07-18 22:50:24 | 43.19 | 95% |
| 9925 | 2018-03-06 08:59:48 | 54.13 | 96% |
| 7143 | 2017-12-12 15:22:10 | 53.07 | 97% |
| 1436 | 2017-04-30 03:12:27 | 54.00 | 95% |