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 |
|---|---|---|---|
| 3998 | 2020-03-13 03:48:53 | 109.85 | 98% |
| 3275 | 2019-07-23 21:19:38 | 120.89 | 99% |
| 3200 | 2019-07-17 20:01:09 | 108.82 | 97% |
| 2754 | 2019-07-01 18:07:06 | 104.85 | 99% |