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 |
|---|---|---|---|
| 3468 | 2023-11-09 04:39:43 | 83.09 | 98.2% |
| 3451 | 2023-11-09 02:55:46 | 86.52 | 99.2% |
| 1910 | 2010-09-12 04:58:04 | 73.38 | |
| 1518 | 2010-07-24 05:56:44 | 71.76 | |
| 1233 | 2010-06-26 08:48:04 | 67.44 | |
| 1130 | 2010-06-22 15:58:43 | 65.09 |