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 |
|---|---|---|---|
| 18643 | 2023-11-15 03:14:11 | 81.64 | 97.1% |
| 12316 | 2021-05-03 06:51:40 | 69.27 | 96% |
| 9103 | 2021-02-15 10:52:19 | 65.63 | 96.7% |
| 7475 | 2020-12-18 07:45:06 | 72.93 | 96% |
| 5348 | 2020-10-30 19:30:40 | 67.76 | 97% |
| 2120 | 2020-08-30 18:15:23 | 52.18 | 94% |
| 391 | 2020-06-25 17:36:04 | 45.67 | 97% |