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 |
|---|---|---|---|
| 7661 | 2022-08-17 20:29:56 | 62.07 | 98% |
| 4649 | 2021-04-08 08:28:44 | 54.84 | 97% |
| 3690 | 2021-03-15 16:59:13 | 57.91 | 98% |
| 1309 | 2017-02-09 09:13:40 | 46.80 | 94% |
| 1109 | 2017-01-31 08:11:14 | 48.26 | 96% |
| 572 | 2016-11-15 12:51:51 | 51.08 | 96% |