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 |
|---|---|---|---|
| 4477 | 2023-10-30 14:13:45 | 91.16 | 97% |
| 4003 | 2023-10-05 23:25:10 | 84.81 | 98.2% |
| 3845 | 2023-09-27 17:15:23 | 86.97 | 98.1% |
| 2390 | 2022-03-15 05:45:12 | 77.21 | 98% |
| 570 | 2014-04-10 21:00:31 | 63.72 | 94% |