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 |
|---|---|---|---|
| 21481 | 2020-05-12 20:47:26 | 127.58 | 98% |
| 19753 | 2019-08-21 17:14:03 | 97.66 | 96% |
| 18270 | 2019-05-07 22:00:34 | 97.95 | 96% |
| 12653 | 2018-12-25 01:27:01 | 82.96 | 94% |
| 9243 | 2018-07-01 12:54:05 | 94.24 | 96% |
| 7645 | 2018-04-07 23:21:24 | 92.73 | 97% |
| 7427 | 2018-03-26 15:33:49 | 97.38 | 97% |