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 |
|---|---|---|---|
| 9497 | 2024-02-02 08:55:44 | 111.04 | 98% |
| 8453 | 2021-02-08 21:50:33 | 106.49 | 98.5% |
| 1319 | 2017-12-31 02:06:47 | 97.54 | 98% |
| 1262 | 2017-12-28 18:58:17 | 92.44 | 97% |
| 827 | 2017-11-13 02:38:40 | 75.74 | 96% |
| 528 | 2017-10-24 03:07:11 | 84.42 | 97% |