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 |
|---|---|---|---|
| 4225 | 2023-12-26 02:57:20 | 68.32 | 94.8% |
| 3896 | 2023-12-10 06:17:55 | 55.29 | 95.3% |
| 3839 | 2023-11-15 02:52:23 | 65.59 | 96.8% |
| 3202 | 2021-09-25 03:09:28 | 74.36 | 96% |
| 1795 | 2016-01-29 01:51:26 | 42.63 | 87% |
| 887 | 2014-01-27 01:10:18 | 67.97 | 92% |