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 |
|---|---|---|---|
| 2838 | 2021-09-30 22:00:02 | 46.83 | 97% |
| 600 | 2014-03-12 20:46:48 | 53.31 | 98% |
| 486 | 2014-03-04 10:09:26 | 41.23 | 95% |
| 352 | 2014-02-24 15:46:29 | 50.61 | 100% |
| 327 | 2014-02-23 07:16:40 | 45.42 | 95% |
| 194 | 2014-02-09 10:42:55 | 46.48 | 96% |