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 |
|---|---|---|---|
| 3841 | 2022-12-24 08:07:17 | 106.42 | 98% |
| 2933 | 2018-12-31 01:28:51 | 104.22 | 97% |
| 1519 | 2013-05-27 23:40:10 | 86.88 | 83% |
| 1135 | 2012-04-25 05:19:34 | 84.19 | 90% |
| 1042 | 2012-04-05 03:27:59 | 103.06 | 94% |
| 299 | 2011-07-31 22:06:37 | 84.91 | 89% |