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 |
|---|---|---|---|
| 5630 | 2023-12-02 20:30:19 | 116.47 | 98.1% |
| 4326 | 2016-03-09 16:16:02 | 126.45 | 99% |
| 3850 | 2015-08-17 15:58:38 | 119.42 | 98% |
| 1087 | 2012-09-26 19:40:38 | 122.19 | 98% |
| 617 | 2012-08-07 21:26:20 | 121.94 | 97% |