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 |
|---|---|---|---|
| 10277 | 2020-03-21 20:05:18 | 145.38 | 97% |
| 9451 | 2020-02-11 16:10:45 | 139.64 | 97% |
| 8646 | 2019-12-23 21:25:40 | 121.23 | 96% |
| 3442 | 2018-12-21 03:35:10 | 150.98 | 99% |
| 1941 | 2017-11-09 21:58:25 | 153.03 | 98% |
| 872 | 2017-07-20 23:56:25 | 135.00 | 100% |