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 |
|---|---|---|---|
| 9001 | 2024-09-23 12:59:39 | 77.60 | 99.2% |
| 6276 | 2019-05-30 16:39:08 | 78.04 | 98% |
| 5787 | 2019-03-31 21:38:57 | 80.75 | 98% |
| 1297 | 2018-07-04 22:14:54 | 63.43 | 96% |
| 1243 | 2018-07-02 21:46:13 | 63.28 | 97% |