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 |
|---|---|---|---|
| 43239 | 2024-04-02 19:51:32 | 154.21 | 99.6% |
| 29966 | 2019-08-30 12:22:04 | 164.54 | 100% |
| 27944 | 2019-07-23 14:41:08 | 140.27 | 99% |
| 25335 | 2019-06-07 12:35:40 | 154.48 | 100% |
| 17898 | 2019-03-16 19:28:30 | 123.24 | 98% |
| 15854 | 2019-03-05 21:02:05 | 134.75 | 98% |
| 10606 | 2019-01-12 18:08:23 | 139.53 | 99% |