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 |
|---|---|---|---|
| 1603 | 2023-02-10 19:55:44 | 88.12 | 97% |
| 1414 | 2015-04-13 17:33:51 | 98.38 | 96% |
| 914 | 2015-03-05 17:03:26 | 82.50 | 88% |
| 528 | 2012-12-06 23:03:25 | 92.23 | 95% |
| 358 | 2012-08-01 21:23:39 | 96.64 | 96% |