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 |
|---|---|---|---|
| 5085 | 2024-02-18 01:13:49 | 146.70 | 100% |
| 1081 | 2018-02-26 07:03:37 | 134.41 | 99% |
| 241 | 2016-01-24 01:21:34 | 120.70 | 96% |
| 68 | 2015-11-22 04:24:56 | 105.85 | 94% |