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 |
|---|---|---|---|
| 2003 | 2023-01-20 19:02:35 | 73.64 | 97% |
| 1257 | 2016-04-27 09:16:40 | 66.84 | 94% |
| 809 | 2015-09-29 16:48:47 | 65.98 | 94% |
| 664 | 2015-09-15 09:00:05 | 58.21 | 89% |