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 |
|---|---|---|---|
| 14396 | 2023-08-18 11:49:00 | 108.78 | 97% |
| 13107 | 2023-06-29 02:53:41 | 95.35 | 97% |
| 5623 | 2018-03-05 11:14:10 | 71.11 | 94% |
| 5413 | 2018-02-28 12:59:50 | 86.28 | 97% |
| 771 | 2016-02-06 08:45:01 | 63.31 | 89% |