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 |
|---|---|---|---|
| 5729 | 2023-10-24 07:36:06 | 101.08 | 97.2% |
| 3276 | 2015-11-25 02:24:49 | 88.91 | 89% |
| 2805 | 2014-07-24 14:34:02 | 114.87 | 96% |
| 2670 | 2014-07-19 16:27:39 | 74.32 | 95% |
| 650 | 2012-05-23 06:28:07 | 77.90 | 88% |