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 |
|---|---|---|---|
| 9801 | 2020-07-14 15:57:25 | 54.22 | 95% |
| 5166 | 2019-08-23 18:48:37 | 54.61 | 96% |
| 4170 | 2019-05-07 14:19:46 | 47.15 | 93% |
| 2626 | 2019-01-25 14:24:18 | 33.75 | 94% |
| 759 | 2018-11-07 23:13:12 | 51.90 | 94% |