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 |
|---|---|---|---|
| 22366 | 2019-02-09 10:27:35 | 67.63 | 99% |
| 21378 | 2018-03-12 00:29:18 | 73.61 | 100% |
| 14054 | 2017-08-14 09:06:00 | 75.13 | 99% |
| 9928 | 2017-05-19 01:45:37 | 64.60 | 93% |
| 8197 | 2017-05-04 06:13:49 | 62.15 | 95% |
| 7235 | 2017-02-28 06:13:01 | 62.85 | 98% |
| 7069 | 2017-02-27 10:00:05 | 53.03 | 94% |