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 |
|---|---|---|---|
| 4025 | 2022-01-14 01:27:19 | 126.36 | 96% |
| 1613 | 2014-03-14 02:57:44 | 117.03 | 89% |
| 1175 | 2013-12-02 21:54:04 | 137.27 | 94% |
| 522 | 2012-12-04 21:57:03 | 120.75 | 92% |