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 |
|---|---|---|---|
| 7430 | 2023-08-17 08:52:58 | 127.06 | 98.6% |
| 3375 | 2021-04-08 14:37:17 | 109.43 | 97% |
| 2908 | 2021-03-11 17:15:31 | 94.28 | 96% |
| 2247 | 2020-08-01 16:05:24 | 89.98 | 97% |
| 2060 | 2019-09-17 14:03:16 | 91.90 | 97% |