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 |
|---|---|---|---|
| 25964 | 2019-09-28 13:23:20 | 125.64 | 98% |
| 23389 | 2019-06-09 09:35:02 | 130.94 | 97% |
| 20014 | 2019-03-30 06:38:45 | 123.89 | 98% |
| 15646 | 2019-01-06 08:29:59 | 119.53 | 98% |
| 13898 | 2018-11-30 13:08:19 | 122.86 | 98% |
| 13657 | 2018-11-29 02:40:30 | 136.60 | 98% |
| 12342 | 2018-11-09 05:40:43 | 143.67 | 99% |
| 11948 | 2018-11-06 01:17:27 | 136.73 | 98% |