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 |
|---|---|---|---|
| 4211 | 2019-04-23 21:40:01 | 150.16 | 98% |
| 1817 | 2016-07-22 10:30:45 | 140.17 | 96% |
| 950 | 2016-03-04 19:39:56 | 127.00 | 80% |
| 256 | 2015-12-29 13:45:51 | 137.13 | 92% |