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 |
|---|---|---|---|
| 25231 | 2021-07-10 10:05:44 | 111.10 | 98% |
| 21101 | 2021-03-31 11:39:24 | 98.54 | 98% |
| 20956 | 2021-03-30 06:36:38 | 116.77 | 98% |
| 19425 | 2021-02-16 09:28:09 | 107.48 | 97.8% |
| 18963 | 2021-02-13 08:25:44 | 103.39 | 97.9% |
| 18753 | 2021-02-12 08:11:54 | 105.80 | 98% |
| 18700 | 2021-02-12 02:56:06 | 114.52 | 99% |
| 15161 | 2020-10-18 01:56:57 | 108.21 | 99% |
| 14291 | 2020-09-21 01:06:42 | 90.21 | 97% |
| 14113 | 2020-09-05 05:05:45 | 108.70 | 99% |
| 7036 | 2019-07-29 01:36:25 | 101.04 | 98% |