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 |
|---|---|---|---|
| 11100 | 2024-04-12 03:45:23 | 93.45 | 99.2% |
| 6947 | 2018-12-03 05:40:38 | 83.38 | 97% |
| 1037 | 2016-11-26 04:38:10 | 63.51 | 87% |
| 256 | 2016-09-21 17:11:23 | 44.76 | 89% |