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 |
|---|---|---|---|
| 21446 | 2023-07-12 13:55:45 | 81.05 | 96.8% |
| 21263 | 2023-07-08 14:39:47 | 76.84 | 96.5% |
| 17858 | 2023-03-30 05:19:45 | 73.23 | 97% |
| 15357 | 2023-01-24 02:15:16 | 42.27 | 96% |
| 2986 | 2016-04-30 06:18:36 | 53.30 | 88% |
| 1514 | 2016-02-27 14:15:41 | 47.24 | 87% |
| 364 | 2014-01-12 04:32:46 | 52.47 | 95% |
| 125 | 2013-11-14 08:58:41 | 50.81 | 96% |