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 |
|---|---|---|---|
| 3460 | 2018-08-26 07:12:48 | 66.42 | 96% |
| 3097 | 2018-05-16 18:48:12 | 67.26 | 95% |
| 1272 | 2017-05-11 01:22:31 | 60.70 | 90% |
| 412 | 2017-04-18 08:30:59 | 52.43 | 85% |
| 92 | 2015-12-13 16:49:50 | 44.04 | 81% |