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 |
|---|---|---|---|
| 8061 | 2024-05-10 02:27:57 | 117.24 | 98.9% |
| 7104 | 2017-04-28 13:09:17 | 96.67 | 94% |
| 3322 | 2017-01-01 01:26:13 | 115.04 | 95% |
| 2148 | 2014-05-08 21:52:20 | 87.00 | 90% |
| 780 | 2013-10-20 22:35:43 | 81.51 | 94% |