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 |
|---|---|---|---|
| 4743 | 2019-06-19 19:50:38 | 108.12 | 96% |
| 3397 | 2019-02-20 19:57:30 | 108.36 | 97% |
| 2030 | 2018-04-01 17:07:39 | 84.73 | 96% |
| 1014 | 2016-06-17 02:58:19 | 87.10 | 88% |
| 592 | 2016-03-03 00:29:49 | 70.23 | 83% |
| 248 | 2016-01-21 16:42:52 | 71.58 | 84% |