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 |
|---|---|---|---|
| 13588 | 2022-10-29 14:02:45 | 58.19 | 96% |
| 10460 | 2018-02-14 09:39:04 | 62.69 | 98% |
| 4814 | 2016-12-27 04:38:34 | 47.67 | 88% |
| 4696 | 2016-12-22 08:55:43 | 54.76 | 95% |
| 3408 | 2016-11-01 10:03:15 | 47.27 | 94% |
| 2957 | 2016-10-07 17:40:13 | 44.29 | 95% |
| 2635 | 2016-09-20 16:30:56 | 39.33 | 89% |