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 |
|---|---|---|---|
| 2124 | 2021-05-29 09:46:58 | 70.12 | 98% |
| 1084 | 2016-09-19 08:46:43 | 55.12 | 94% |
| 1004 | 2016-09-14 02:29:27 | 63.57 | 96% |
| 982 | 2016-09-13 08:34:58 | 60.14 | 97% |
| 923 | 2016-09-12 02:59:27 | 59.07 | 94% |
| 112 | 2014-03-06 07:13:02 | 58.14 | 93% |