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 |
|---|---|---|---|
| 28641 | 2021-01-06 21:09:11 | 121.09 | 99% |
| 25610 | 2020-11-21 09:05:34 | 125.99 | 98% |
| 23397 | 2020-10-26 01:50:09 | 106.29 | 97% |
| 19387 | 2020-07-30 22:00:39 | 111.20 | 99% |
| 10271 | 2020-03-08 00:11:46 | 97.49 | 97% |
| 9520 | 2020-02-24 00:19:35 | 96.63 | 97% |
| 9478 | 2020-02-22 23:15:40 | 95.44 | 98% |