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 |
|---|---|---|---|
| 64824 | 2022-02-19 08:02:06 | 99.00 | 98% |
| 41389 | 2019-06-21 05:56:18 | 82.21 | 97% |
| 29490 | 2018-12-15 21:07:19 | 72.28 | 97% |
| 28791 | 2018-12-13 23:21:53 | 59.47 | 95% |
| 21595 | 2018-10-09 09:44:14 | 79.68 | 97% |
| 10241 | 2018-03-12 05:40:59 | 59.10 | 95% |
| 9293 | 2018-02-25 21:07:53 | 61.29 | 97% |
| 9255 | 2018-02-25 20:23:31 | 61.46 | 96% |