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 |
|---|---|---|---|
| 10114 | 2023-12-21 18:05:08 | 77.81 | 96.3% |
| 5356 | 2021-03-14 20:20:46 | 65.25 | 95% |
| 3808 | 2021-02-06 10:31:59 | 85.40 | 96.1% |
| 2944 | 2020-12-27 00:25:48 | 71.00 | 94% |
| 2618 | 2020-12-22 12:07:17 | 76.29 | 96% |