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 |
|---|---|---|---|
| 11852 | 2019-10-13 23:17:59 | 80.03 | 98% |
| 8429 | 2018-04-15 16:57:17 | 63.93 | 95% |
| 5966 | 2017-08-30 21:11:47 | 74.33 | 97% |
| 5630 | 2017-08-27 16:07:43 | 69.15 | 97% |
| 4600 | 2017-08-12 00:47:36 | 76.70 | 96% |
| 3070 | 2017-07-22 17:06:56 | 56.23 | 95% |