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 |
|---|---|---|---|
| 16644 | 2021-12-11 07:29:42 | 83.30 | 99% |
| 16125 | 2021-07-22 09:24:31 | 71.93 | 97% |
| 13954 | 2021-04-04 05:33:20 | 76.30 | 99% |
| 11621 | 2020-08-23 10:08:46 | 76.57 | 99% |
| 7264 | 2020-02-17 00:50:48 | 66.88 | 99% |