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 |
|---|---|---|---|
| 3542 | 2022-10-26 21:42:05 | 114.48 | 95% |
| 2811 | 2022-10-14 22:59:39 | 122.30 | 97% |
| 1175 | 2022-08-17 21:22:20 | 120.99 | 97% |
| 995 | 2022-07-04 10:47:40 | 129.10 | 98% |
| 629 | 2022-01-07 19:18:02 | 108.83 | 97% |