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 |
|---|---|---|---|
| 14351 | 2020-07-10 22:13:37 | 92.13 | 97% |
| 13448 | 2020-07-02 12:21:12 | 80.04 | 95% |
| 13044 | 2020-06-25 12:56:19 | 82.96 | 96% |
| 11830 | 2020-06-07 19:58:22 | 73.63 | 94% |
| 4100 | 2019-10-20 08:33:44 | 60.57 | 95% |