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 |
|---|---|---|---|
| 5746 | 2018-06-06 18:22:58 | 81.11 | 99% |
| 5506 | 2018-05-26 13:58:37 | 71.43 | 97% |
| 408 | 2016-05-05 02:19:39 | 77.95 | 94% |
| 103 | 2016-04-29 02:52:44 | 69.08 | 93% |
| 39 | 2016-04-28 19:47:59 | 68.69 | 93% |