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 |
|---|---|---|---|
| 6773 | 2021-04-28 17:59:51 | 98.99 | 97% |
| 6743 | 2021-04-27 20:30:14 | 95.70 | 96% |
| 4014 | 2021-03-16 20:35:11 | 78.33 | 96% |
| 3680 | 2021-03-02 22:22:47 | 66.71 | 96% |
| 3238 | 2021-02-22 18:49:42 | 67.53 | 96% |
| 1458 | 2020-12-23 17:24:20 | 67.28 | 98% |