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 |
|---|---|---|---|
| 11611 | 2021-09-18 14:28:36 | 77.48 | 97% |
| 11533 | 2021-09-15 13:59:31 | 72.46 | 98% |
| 10785 | 2021-08-03 16:16:18 | 78.09 | 98% |
| 8238 | 2021-02-14 14:26:21 | 70.52 | 96.1% |
| 6994 | 2020-12-15 13:11:30 | 73.93 | 96% |
| 6411 | 2020-11-23 04:43:38 | 76.57 | 98% |
| 943 | 2019-12-10 19:32:41 | 58.07 | 96% |
| 928 | 2019-12-10 19:11:32 | 52.62 | 97% |