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 |
|---|---|---|---|
| 4994 | 2020-11-09 14:51:57 | 71.53 | 97% |
| 3667 | 2018-10-05 14:34:51 | 72.90 | 96% |
| 1343 | 2016-09-18 17:07:19 | 55.40 | 84% |
| 525 | 2016-07-22 15:25:17 | 63.05 | 93% |
| 467 | 2016-07-20 20:34:10 | 53.90 | 86% |