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 |
|---|---|---|---|
| 14022 | 2022-04-04 05:42:29 | 127.69 | 99% |
| 12433 | 2021-06-20 02:32:18 | 115.29 | 98% |
| 12364 | 2021-06-16 05:14:39 | 128.28 | 99% |
| 12272 | 2021-06-08 10:35:22 | 112.36 | 98% |
| 12084 | 2021-05-07 23:36:41 | 130.75 | 97% |
| 11992 | 2021-04-23 05:23:22 | 117.83 | 97% |
| 34 | 2018-12-25 06:05:40 | 102.25 | 97% |