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 |
|---|---|---|---|
| 28760 | 2023-01-22 17:44:55 | 104.65 | 97% |
| 26607 | 2021-03-03 20:11:22 | 101.27 | 96% |
| 14087 | 2020-03-17 03:22:02 | 98.86 | 97% |
| 9876 | 2019-12-24 07:48:17 | 96.53 | 97% |
| 9438 | 2019-12-12 03:12:41 | 103.81 | 98% |
| 730 | 2019-05-11 02:38:32 | 95.67 | 98% |