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 |
|---|---|---|---|
| 15121 | 2017-11-28 16:03:40 | 100.03 | 98% |
| 13356 | 2017-11-23 13:11:32 | 99.40 | 98% |
| 2606 | 2017-10-14 19:25:12 | 98.33 | 99% |
| 1756 | 2017-10-12 14:40:30 | 90.20 | 99% |