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 |
|---|---|---|---|
| 13633 | 2024-04-11 21:28:55 | 41.84 | 91.8% |
| 11155 | 2022-10-17 18:15:29 | 46.07 | 94% |
| 10723 | 2022-08-05 00:23:21 | 39.11 | 93% |
| 8579 | 2020-06-13 22:04:59 | 43.12 | 93% |
| 1963 | 2017-08-20 23:06:18 | 33.08 | 95% |