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 |
|---|---|---|---|
| 11979 | 2025-02-17 10:53:54 | 109.62 | 98.8% |
| 11906 | 2023-11-16 14:02:45 | 125.67 | 99.6% |
| 11850 | 2023-11-13 13:56:20 | 121.58 | 98.9% |
| 3127 | 2018-11-13 08:57:02 | 120.77 | 98% |
| 673 | 2018-09-06 11:47:43 | 116.62 | 99% |