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 |
|---|---|---|---|
| 6907 | 2018-08-15 16:36:16 | 94.58 | 99% |
| 4597 | 2016-09-14 20:42:21 | 98.06 | 99% |
| 800 | 2016-04-15 03:45:28 | 80.69 | 95% |
| 648 | 2016-04-14 23:26:37 | 84.10 | 97% |
| 635 | 2016-04-14 23:13:12 | 78.31 | 91% |
| 167 | 2014-02-17 17:47:12 | 76.21 | 93% |