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 |
|---|---|---|---|
| 12271 | 2020-11-18 05:39:26 | 79.58 | 94% |
| 9958 | 2020-04-03 13:02:24 | 79.31 | 95% |
| 6662 | 2017-12-22 18:26:35 | 84.54 | 94% |
| 1606 | 2017-04-01 05:15:33 | 56.73 | 79% |
| 506 | 2016-11-24 10:54:54 | 56.82 | 78% |