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 |
|---|---|---|---|
| 18871 | 2021-03-02 03:20:21 | 81.32 | 97% |
| 15887 | 2020-12-24 15:05:50 | 94.07 | 99% |
| 10574 | 2020-09-09 21:50:10 | 83.20 | 99% |
| 9727 | 2020-06-19 14:04:22 | 84.26 | 97% |
| 6204 | 2020-03-16 14:21:49 | 75.15 | 97% |