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 |
|---|---|---|---|
| 3715 | 2019-10-10 18:19:42 | 86.79 | 97% |
| 2272 | 2017-08-15 21:02:05 | 88.34 | 96% |
| 1727 | 2017-06-14 03:08:18 | 93.06 | 98% |
| 1170 | 2017-06-02 22:59:15 | 80.99 | 92% |
| 431 | 2017-05-22 01:21:37 | 73.64 | 92% |