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 |
|---|---|---|---|
| 2670 | 2021-07-07 19:29:36 | 92.51 | 98% |
| 2447 | 2021-06-22 08:10:44 | 87.62 | 97% |
| 906 | 2021-01-13 12:06:01 | 79.33 | 97% |
| 885 | 2021-01-13 09:11:43 | 88.74 | 97% |
| 753 | 2021-01-09 22:06:03 | 66.93 | 97% |