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 |
|---|---|---|---|
| 6793 | 2024-05-24 15:49:20 | 118.71 | 100% |
| 6262 | 2024-04-10 19:47:24 | 92.85 | 96.5% |
| 5530 | 2021-01-16 23:06:12 | 97.58 | 96% |
| 4474 | 2017-10-12 18:52:09 | 103.32 | 98% |
| 4363 | 2017-09-30 04:07:42 | 80.70 | 94% |
| 3668 | 2017-04-14 12:34:29 | 72.66 | 92% |
| 1559 | 2016-11-14 00:22:05 | 92.89 | 95% |